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Roast Chicken with Potatoes, Lemon, and Asparagus

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servings: 4
We like 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.

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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

Details

Preparation

Step 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.
Step 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.
Step 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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