Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Potatoes, Lemon, and Asparagus 3.7 (200) 35 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 27, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 4 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. Ingredients 1 ½ 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 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. 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. Print