Roasted Chicken with Griddled Asparagus

Ahead of Moosemeat and Marmalade‘s season three premiere, Chef Dan Hayes shares his recipe for roasted chicken made with local B.C. ingredients.

  • By Chef Dan Hayes, Moosemeat and Marmalade
  • January 4, 2018


    1 whole chicken

    1 bunch asparagus

    ¼ cup fresh sage

    2 lemons

    1 cup olive oil

    1 tbsp smoked paprika

    1 tsp mustard seeds

    2 tbsp brandy


    Mixed salad greens


    1. Break down the whole chicken by removing both legs and cutting off both breasts, leaving wings attached. Slice the crown into thick pieces by cutting through the spine. Add chicken to mixing bowl.

    2. Marinate chicken in smoked paprika, mustard seeds, sage leaves, olive oil, lemon juice, salt and brandy. Let sit for 30 minutes, then roast in 450° oven for 15 to 20 minutes, or until cooked through.

    3. Trim asparagus by slicing off the bottom inch of the stalk. Get a large cast iron pan or flat griddle on high-heat and add asparagus directly to the pan. After 20 second, add 2 tablespoons olive oil and season with ½ teaspoon salt.

    4. Cook asparagus for 2 minutes on each side. Add juice of ½ lemon and cook until lightly brown but still retains some crunch. Serve over salad greens.

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