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Lemon Roasted Chicken with Asparagus and Dill Fingerling Potatoes

Turn a bland every day dinner into something spectacular by simply adding in a bottle of California Olive Ranch’s Chardonnay Lemon & Herb Marinade! By soaking the chicken in this flavor-packed marinade for as little as 30 minutes you’ll completely transform your normal chicken dinner. We love to scoop a little extra sauce on the side for dunking potatoes and veggies in too.


  • 1 lb boneless, skinless chicken thigh or breast
  • 2 lb bag fingerling potatoes
  • 1 bundle fresh asparagus
  • California Olive Ranch Chardonnay Lemon & Herb Marinade and Sauce
  • 2-3 tablespoons California Olive Ranch 100% CA Olive Oil
  • 1/4 cup finely chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons butter


1. Preheat oven to 375F

2. In a large baking pan, place chicken evenly and cover with California Olive Ranch Chardonnay Lemon & Herb Marinade

3. Place chicken in fridge for 30 minutes or longer to marinade

4. Meanwhile, cut fingerling potatoes into bite sized chunks

5. Place potatoes on a large, lined baking sheet

6. Sprinkle with salt and pepper on potatoes, drizzle California Olive Ranch 100% CA Olive oil. Toss well

7. Place potatoes in oven and roast for about 45 minutes until tender in the center and crispy on the outside

8. After chicken has marinated for at least 30 minutes, place in oven and cook for approximately35 minutes until cooked thoroughly

9. While chicken and potatoes are cooking, bring a medium-large pot of water to boil on the stove for steaming asparagus

10. Prepare asparagus by washing and cutting off the tough ends

11. Steam asparagus for 5 minutes until color turns to bright green and is tender

12. Place sliced butter over steamed asparagus with a pinch of salt and toss well

13. When potatoes are done cooking, sprinkle with chopped, fresh dill

14. While plating chicken scoop extra California Olive Ranch Chardonnay Lemon & Herb marinade sauce over top

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