Found in SL April 2023 issue here
4 (12-oz.) chicken leg quarters
1 tsp. smoked paprika
1/2 tsp. onion powder
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1/2 cup whole buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 Tbsp. chopped fresh dill, plus more for garnish
2 garlic cloves, finely grated
2 tsp. fresh lemon juice (from 1 lemon)
2 lb. fresh asparagus, trimmed
1 Tbsp. olive oil
Carrot Gold
Prefer carrots? Omit the asparagus, and add 2 pounds peeled carrots around chicken in Step 1. Sprinkle carrots with 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil. Bake until chicken is done, 35 to 45 minutes. Drizzle with dressing, and garnish as directed in Step 3.
Preheat oven to 425°F.
Pat chicken dry with paper towels. Stir together smoked paprika, onion powder, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl. Sprinkle seasoning mixture evenly over chicken, gently patting into skin.
Arrange chicken on a large aluminum foil-lined rimmed baking sheet. Bake until a thermometer inserted into thickest portion of chicken registers 150°F, 20 to 25 minutes.
Meanwhile, whisk together buttermilk, sour cream, mayonnaise, dill, garlic, lemon juice, 1/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in a small bowl until smooth. Cover with plastic wrap, and store in refrigerator until ready to serve.
Move chicken to 1 side of baking sheet. Add asparagus to opposite side; drizzle with oil, and sprinkle with remaining 1/4 teaspoon salt.
Bake at 425°F until a thermometer inserted into thickest portion of chicken registers 165°F, 10 to 15 minutes.
Drizzle chicken and asparagus with about 1/4 cup buttermilk dressing; garnish with dill. Serve with remaining buttermilk dressing.
1 tsp. smoked paprika
1/2 tsp. onion powder
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1/2 cup whole buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 Tbsp. chopped fresh dill, plus more for garnish
2 garlic cloves, finely grated
2 tsp. fresh lemon juice (from 1 lemon)
2 lb. fresh asparagus, trimmed
1 Tbsp. olive oil
Carrot Gold
Prefer carrots? Omit the asparagus, and add 2 pounds peeled carrots around chicken in Step 1. Sprinkle carrots with 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil. Bake until chicken is done, 35 to 45 minutes. Drizzle with dressing, and garnish as directed in Step 3.
Preheat oven to 425°F.
Pat chicken dry with paper towels. Stir together smoked paprika, onion powder, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl. Sprinkle seasoning mixture evenly over chicken, gently patting into skin.
Arrange chicken on a large aluminum foil-lined rimmed baking sheet. Bake until a thermometer inserted into thickest portion of chicken registers 150°F, 20 to 25 minutes.
Meanwhile, whisk together buttermilk, sour cream, mayonnaise, dill, garlic, lemon juice, 1/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in a small bowl until smooth. Cover with plastic wrap, and store in refrigerator until ready to serve.
Move chicken to 1 side of baking sheet. Add asparagus to opposite side; drizzle with oil, and sprinkle with remaining 1/4 teaspoon salt.
Bake at 425°F until a thermometer inserted into thickest portion of chicken registers 165°F, 10 to 15 minutes.
Drizzle chicken and asparagus with about 1/4 cup buttermilk dressing; garnish with dill. Serve with remaining buttermilk dressing.
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