Paprika Lemon Chicken with Rutabaga Cream, Roasted Asparagus and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the rutabaga in a saucepan with enough water to cover it and add the whole garlic clove along with a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

3. 3

   While the rutabaga cooks, mix in a bowl 1 tablespoon olive oil, Dijon mustard, sweet paprika, dried thyme, half of the lemon zest, 1 tablespoon lemon juice, half of the salt, and the black pepper. Rub the chicken breasts with this mixture.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side, until lightly browned.

5. 5

   Transfer the chicken to the tray or, if your skillet is oven-safe, place it directly in the oven. Roast at 220 °C / 425 °F for 10 to 14 minutes, or until the center reaches 74 °C / 165 °F.

6. 6

   In a bowl, toss the asparagus with the remaining 1 tablespoon olive oil, the 2 minced garlic cloves, and a pinch of salt. Spread on another tray or around the chicken and roast in the oven at 220 °C / 425 °F for 10 to 12 minutes, until tender and lightly golden.

7. 7

   Toast the hazelnuts in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

8. 8

   Drain the cooked rutabaga well and remove the garlic clove if you want a milder flavor. Blend it with the heavy cream, butter, chicken broth, and the remaining lemon juice and zest until smooth and creamy. Adjust salt if needed.

9. 9

   Spread the rutabaga cream onto the plates. Place the chicken breasts on top and add the roasted asparagus on the side.

10. 10

    Finish with the toasted hazelnuts and chopped fresh parsley. Serve immediately.