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Roast Chicken with Potatoes, Lemon, and Asparagus

One whole 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.

Source: Everyday Food, April 2007
Total Time Prep Servings Yield

Ingredients

Directions

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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  • 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.
    Reply
  • 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!!
    Reply
  • 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!
    Reply
  • Moigs
    19 APR, 2010
    This was super tasty. Very easy and everyone loved it.
    Reply
  • mellymells
    22 MAR, 2010
    Deeeelish! My family loved this
    Reply
  • MS112614348
    7 MAR, 2010
    Good dish. Chicken wasn't dry. I also substituted butter with olive oil and it still turned out yummy.
    Reply
  • roxy_surfing21
    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.
    Reply
  • 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.
    Reply
  • gcardina1
    30 JAN, 2009
    Just wow - properly made the asp and lemon add a wonder flavor. Ingredients bend very well togther.
    Reply
  • MS12105199
    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!
    Reply

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