Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Potatoes, Lemon, and Asparagus 3.7 (201) 36 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2021 Print Rate It 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. Rate it Print