Roast Chicken with Potatoes, Lemon, and Asparagus

Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some citrus, new potatoes, butter, and newly in-season asparagus -- create a meal to welcome spring. We like scrumptious, dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well. Sub olive oil for butter if desired and skin chicken before roasting.
Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds new potatoes, halved

  • 3

    tablespoons butter, cut into small pieces

  • Coarse salt and ground pepper

  • 1

    package cut-up whole chicken (about 3 pounds)

  • 1

    bunch asparagus (1 pound), trimmed and cut into 2-inch pieces

  • 1

    lemon, cut into 8 wedges

  • 6

    sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes. 2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes. 3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

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