Rosemary Chicken with Garlic Mashed Potatoes and Asparagus in Lemon Tarragon Butter

Preheat oven to 425 degrees F.

Pat chicken dry and season on both sides with salt and pepper. Mix butter with rosemary. Place chicken breasts on a shallow baking sheet. Spread a tablespoon of the rosemary/butter mixture on each chicken breast. Place in oven and bake for 20-25 minutes, depending on the thickness of the breast, until cooked through.

Meanwhile, place potatoes and garlic in a large pot with water to cover. Add enough Kosher salt so that the cooking water tastes like the sea.

Cover with lid and place pot on stove and bring to a boil over high heat. Remove lid and continue to boil over medium high heat for about 15 minutes until potatoes can be easily pierced through with a paring knife.

Drain potatoes and garlic in colander. Return all to pan with the stove off. Add butter, sour cream and heavy cream.

Mash all with a potato masher until all ingredients are combined.

With and electric mixer on medium, whip potatoes until light and fluffy. Add more butter and cream along with salt and pepper until the mix is to taste. Fold in chives. Keep warm until service.

While potatoes are cooking, bring a shallow saucepan of water to a boil. Salt water and add asparagus. Simmer until asparagus is just cooked through, about 4 minutes. Drain off water and return pan and asparagus to the burner over low heat. Add butter and toss with asparagus until butter is melted. Remove from heat and sprinkle lemon zest and tarragon over asparagus, gently tossing to combine. Season asparagus to taste with salt and pepper.

To serve, place a scoop of mashed potatoes in the center of a plate and lean one chicken breast against it, rosemary side up. Arrange as serving of asparagus alongside chicken and potatoes. Garnish with a sprig of rosemary or tarragon sticking out of the potatoes.