Apricot Roasted Chicken with Roasted Asparagus

• 1 whole chicken, cut into pieces
• 2 cups low fat buttermilk
• 3/4 cup apricot jam
• 1/4 cup water
• Spices: kosher salt, cracked black pepper, lemon pepper, Tony's (about 1/4 tsp each)

Combine the buttermilk and chicken in a large mixing bowl. Cover and refrigerate for hour. After an hour, transfer the chicken to a colander, shake, let it stand in the colander for about 5 minutes. Meanwhile, line a large cookie sheet with foil, set aside. Combine the jam and water in a medium mixing bowl. Dip the chicken in the jam mixture to coat and put it on the cookie sheet, DO NOT bunch the chicken together, this will keep it crispy. Sprinkle the chicken with the seasonings and cook on the bottom shelf of the oven at 350 for 30 minutes. After 30 minutes, drain off the liquid and put it back in the oven on the top shelf for 10-15 more minutes until golden and crispy. Transfer to a serving dish and let it set, start on the asparagus.

Roasted Asparagus with lemon mustard vinaigrette

• 1 lb of asparagus
• 2 tbsp EVOO
• kosher salt and cracked black pepper

Preheat oven to 400. Line a cookie sheet with foil. In a large bowl toss the asparagus with olive oil and liberally season with salt and pepper. Spread the stalks out on the cookie sheet and roast until tender but still firm, about 10 minutes.

Vinaigrette:

• 1/2 tsp Dijon mustard
• 1/2 lemon, juiced
• 2 tbsp EVOO
• kosher salt and cracked black pepper

In a small bowl, whisk the mustard and lemon until combined. Slowly drizzle in the olive oil, whisking quickly to emulsify the EVOO into the juice mixture. Season with salt and pepper to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. This dish may be eaten warm or cold.