Roast Chicken with Potatoes, Lemon, and Asparagus
One whole roasted 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.
Everyday Food, April 2007
One whole roasted 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.
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.