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Roast Chicken with Potatoes, Lemon, and Asparagus

Make room in your dinner repertoire for this one-pot wonder.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Roast Chicken with Potatoes, Lemon, and Asparagus

Source: Everyday Food, April 2007

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.

Cook's Note

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.

Reviews (34)

  • erinlp1983 11 Nov, 2014

    It was fantastic! Everything about it was refreshing, light in addition to being totally easy. Will certainly make this again!

  • MargieFS 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!!

  • ecollins 6 Apr, 2011

    OMG. YUM! I couldn't get enough! This literally took minutes in prep time and was delicious! On top of that--it was gorgeous! I would love to use it for a dinner party or any other time to impress people with my cooking skills!

  • Moigs 19 Apr, 2010

    This was super tasty. Very easy and everyone loved it.

  • mellymells 22 Mar, 2010

    Deeeelish! My family loved this

  • linpika 7 Mar, 2010

    Good dish. Chicken wasn't dry. I also substituted butter with olive oil and it still turned out yummy.

  • michellepockrandt 9 Feb, 2009

    Good dish. I used chicken breast and I put basil on the chicken. I also adde fresh garlic. I put some olive oil on the aspargus and put lemon all over the dish.

  • sallynena 2 Feb, 2009

    I'm not a big fan of having the starch cooked with the rest of the meal, like in pot roasts, etc. For this one I just skipped the potatoes, and then served the rest with couscous. This is one of my kids' favorite dishes.

  • GAC 30 Jan, 2009

    Just wow - properly made the asp and lemon add a wonder flavor. Ingredients bend very well togther.

  • drexlerlk 6 Nov, 2008

    This is a wonderful recipe -- easy, yet elegant enough for entertaining. I made it as a fall meal with brussels sprouts instead of asparagus. Just cut the brussels sprouts in half, and add at the beginning with the potatoes. VERY yummy!

  • julieapfel 28 Sep, 2008

    i love this recipe. about 10 minutes before it's done I add a can of artichoke hearts.

  • julieapfel 28 Sep, 2008

    i love this recipe. about 10 minutes before it's done I add a can of artichoke hearts.

  • Kseabose 29 Aug, 2008

    Wonderfully easy. Made it numerous times. Nice for entertaining because it needs minimal attention.

  • swrlygrl 10 Aug, 2008

    I have made this several times with several seasonal changes. It is always a family favorite and so simple for me to make.

  • sallynena 8 Aug, 2008

    This is an easy recipe to double, and it goes a long way. My kids love it! I have also done without the potatoes and paired it with couscous, only because my husband doesn't like a meal that has all one taste, if you know what I mean. This is one our favorite family meals.

  • EWjunk 25 Jun, 2008

    My husband and I loved this dish. I plan to make it again now that our garden is bursting with green beans (I'll use them instead of the asparagus). I made the following changes when I made it: I tossed the potatoes w/ grapeseed oil, not butter; I squeezed each lemon wedge over meat and veggies before adding for more flavor.

  • JahRose 14 Apr, 2008

    This is a wonderfully simple meal to cook. I doubled the receipe so that I could cook for my family, and they thought that the dish was worthy enough to be served in a restaurant! When I want to do something different I will use red potatoes, white potatoes, and purple potatoes to add some color varation. Sometimes instead of asparagus I will use fresh green beans. I wonderful meal you can really make your own.

  • nighto 8 Apr, 2008

    WHy can't I get the recipe to come up on this page. I am just seeing the photo.

  • Shayna 5 Apr, 2008

    This is a most delicious meal that looks wonderful on a platter. Meant to take a picture. Both chicken and potatoeswere so crisp outside and perfect inside. The lemon, thyme, butter and asparagus had a wonderful flavor. I used a large shallow pan and doubled the recipe. Thank you for such an easy and delightful meal. Everyone, both young and old loved it.

  • hvfaith1953 6 Mar, 2008

    Wow! This turned out so good! The potatoes we crispy on the outside, and soft on the inside,the asparagus was cooked perfect! Great Taste! Easy dish that looks nice!

  • Deb 31 Jan, 2008

    I made this with broccoli (and a scattering of dried thyme, no fresh on hand) and my husband and I enjoyed it. I squeezed a couple of lemon wedges over everything before the last ten minutes--next time I'd only squeeze one. Also, I used a Pyrex dish that was a bit smaller than a roasting pan and the potatoes soaked up the buttery sauce. Delicious, but not as crisp as what we tasted in the test kitchen.

  • sandygluck 31 Jan, 2008

    If you use chicken breasts it would be best to use bone-in, skin on.
    definitely let the potatoes cook for 25 minutes before adding the chicken - you want to make sure they cook through. Depending upon the vegetable you can add it after the chicken has cooked 10 minutes since breast meat might not need any more time than the 20 minutes in step 2. Our editor tried it with broccoli and said it was delicious.

  • vanessalee 26 Jan, 2008

    This dish look so good! I cant wait to try it.
    Can I use chicken breast instead? what about a different green veg.?
    Would that alter my cooking time?

  • heatherpeoples 12 Jan, 2008

    My family loves this recipe. It's very easy and so delicious!

  • Regan 17 Dec, 2007

    The temperature printed in the recipe is indeed correct--475 degrees.

  • LdyBgSkrGrl 16 Dec, 2007

    I made it using the convection setting at 450'. You have to cut back the time slighlty, but it turned out crispy and delicious.

  • pritchpr 2 Dec, 2007

    This recipe has a typo: preheat oven to 375 degrees (not 475 degrees), unless you want your smoke alarm to go off. Overall, a very tasy dish.

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