Print This Recipe

Print
Roast Chicken with Potatoes, Lemon, and Asparagus

Roast Chicken with Potatoes, Lemon, and Asparagus

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

Everyday Food, April 2007 http://www.marthastewart.com/315875/roast-chicken-with-potatoes-lemon-and-as
3.94915
Rated
78.983100(63)63
  • Prep Time 10 minutes
  • Total Time 1 hour 10 minutes
  • Yield Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.