Roast Chicken with Potatoes, Lemon, and Asparagus

200 Ratings
  • 5 50
  • 4 75
  • 3 43
  • 2 20
  • 1 12

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

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

  • 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.

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Reviews (37)

200 Ratings
  • 5 50
  • 4 75
  • 3 43
  • 2 20
  • 1 12
Martha Stewart Member
02/18/2019
I've made this a couple of times; it's very tasty! The first I followed the recipe exactly. But after that I just used thighs and breasts.
Martha Stewart Member
12/18/2017
Personally I LOVE this recipe! I like to make it with green beans instead of asparagus and I like to add ground sage as well. Plus when you put alittle butter on the chicken while you add the veggies it creates great crispy skin.
Martha Stewart Member
04/13/2015
Great recipe and easy, not many ingredients needed to make this delicious entree. You must try, followed instructions and turned out great.
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Martha Stewart Member
11/11/2014
It was fantastic! Everything about it was refreshing, light in addition to being totally easy. Will certainly make this again!
Martha Stewart Member
06/15/2014
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
Martha Stewart Member
05/04/2014
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.
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Martha Stewart Member
05/01/2014
Excellent! Easy and tasted great! But, how do I find out nutrition info such as number of calories per serving?
Martha Stewart Member
01/03/2013
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!
Martha Stewart Member
03/14/2012
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.
Martha Stewart Member
10/28/2011
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.
Martha Stewart Member
07/25/2011
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.
Martha Stewart Member
06/07/2011
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!!
Martha Stewart Member
04/06/2011
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!
Martha Stewart Member
04/19/2010
This was super tasty. Very easy and everyone loved it.
Martha Stewart Member
03/22/2010
Deeeelish! My family loved this
Martha Stewart Member
03/07/2010
Good dish. Chicken wasn't dry. I also substituted butter with olive oil and it still turned out yummy.
Martha Stewart Member
02/09/2009
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.
Martha Stewart Member
02/02/2009
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.
Martha Stewart Member
01/30/2009
Just wow - properly made the asp and lemon add a wonder flavor. Ingredients bend very well togther.
Martha Stewart Member
11/06/2008
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!
Martha Stewart Member
09/28/2008
i love this recipe. about 10 minutes before it's done I add a can of artichoke hearts.
Martha Stewart Member
09/28/2008
i love this recipe. about 10 minutes before it's done I add a can of artichoke hearts.
Martha Stewart Member
08/29/2008
Wonderfully easy. Made it numerous times. Nice for entertaining because it needs minimal attention.
Martha Stewart Member
08/10/2008
I have made this several times with several seasonal changes. It is always a family favorite and so simple for me to make.
Martha Stewart Member
08/08/2008
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.
Martha Stewart Member
06/25/2008
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.
Martha Stewart Member
04/14/2008
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.
Martha Stewart Member
04/08/2008
WHy can't I get the recipe to come up on this page. I am just seeing the photo.
Martha Stewart Member
04/05/2008
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.
Martha Stewart Member
03/06/2008
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!
Martha Stewart Member
01/31/2008
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.
Martha Stewart Member
01/31/2008
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.
Martha Stewart Member
01/26/2008
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?
Martha Stewart Member
01/12/2008
My family loves this recipe. It's very easy and so delicious!
Martha Stewart Member
12/17/2007
The temperature printed in the recipe is indeed correct--475 degrees.
Martha Stewart Member
12/16/2007
I made it using the convection setting at 450'. You have to cut back the time slighlty, but it turned out crispy and delicious.
Martha Stewart Member
12/02/2007
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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