You will need
  • - 8 chicken thighs small size without bones;
  • - 500 g new potatoes;
  • - 3 sprigs of rosemary;
  • - fresh asparagus (about 15-20 stalks);
  • - 1 lemon;
  • - 25 g butter;
  • - 100 ml dry white wine;
  • - 15 ml olive oil;
  • - 30 g of flour;
  • - 2 cloves of garlic;
  • - sea salt and ground pepper.
Preheat the oven to 180C. New potatoes (preferably very small) must be washed thoroughly. Spread potatoes on a baking sheet along with asparagus and garlic cloves, sprinkle with lemon juice, lemon halves put on a baking sheet. Close the form with potatoes and asparagus with foil and bake it in the oven.
At this time mix the flour with salt and pepper, put in a clean plastic bag along with the chicken thighs. Very well shake the bag so the chicken is covered with flour.
In a pan heat olive oil, fry in it the chicken until Golden brown.
Take out the pan with vegetables from oven, remove foil and add chicken thighs. Sprinkle top with chopped rosemary and add the pieces of butter. Pour the chicken with vegetables white wine.
Return the pan in the oven, bake the dish until the chicken is cooked and potatoes for about 30-40 minutes. Serve chicken and vegetables immediately after removing the lemon and garlic.