New This Month

Roast Chicken with Potatoes, Lemon, and Asparagus


One whole chicken, cut up, and a single pan -- plus some citrus, new potatoes, butter and newly in-season asparagus -- create the ideal meal to welcome spring.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Everyday Food, April 2007


  • 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


  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.

Cook's Notes

We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means 3 inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

Reviews Add a comment

  • wibaker12
    13 APR, 2015
    Great recipe and easy, not many ingredients needed to make this delicious entree. You must try, followed instructions and turned out great.
  • erinlp1983
    11 NOV, 2014
    It was fantastic! Everything about it was refreshing, light in addition to being totally easy. Will certainly make this again!
  • MS10606290
    15 JUN, 2014
    This was such a great recipe, super easy, super good! My husband said it's a keeper! I'm trying it on the family tonight
  • Vlajomo
    4 MAY, 2014
    This meal was every so easy and even more delicious than it looked, and it looked as good as it did here. Thank you! Will definitely make it again.
  • BrocanteRachel
    1 MAY, 2014
    Excellent! Easy and tasted great! But, how do I find out nutrition info such as number of calories per serving?
  • LoriBLV
    3 JAN, 2013
    Fantastic. I tried as much as possible to stick with the recipe since everyone raved about it. I'm glad I did. It came out perfectly. This is a much higher temperature than I normally would have roasted chicken-- and it was fantastic. I didn't have new potatoes, but I chopped russets to the same size and they were delicious. Easy. Easy to clean up. Came out great and my house smells fantastic!
  • demelza
    14 MAR, 2012
    Excellent exactly as written. This is extremely simple, with very few ingredients, yet the result was worthy of a restaurant. I will definitely make this again.
  • joannaw
    28 OCT, 2011
    Fantastic recipe. Did not make any changes, and it came out looking like something out of MSL! Best of all, because it bakes for about an hour, I took 10 mins to prepare this, then was able to sort laundry and play with my kids until dinner was ready, interrupting only to give it a stir/add an ingredient twice. Will make this again and again. We enjoyed the leftovers the next night, too.
  • ms_tipsy
    25 JUL, 2011
    Amazing!!! I love this recipe. I even added artichokes to the vegetable mixture. I have made it several times and I am thinking of making it again tonight. It is a wonderful recipe for dinner parites.
  • laurie0222
    7 JUN, 2011
    Oh yeah... great recipe. Easy and delish! I cut back on the butter tho and subbed Olive Oil - just to cut back (a little) on the bad fat. ;-) Thanks Martha!!