Roast Chicken with Potatoes, Lemon, and Asparagus

Prep Time:
10 mins
Total Time:
1 hrs 10 mins

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.


  • 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


  1. 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.

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

  3. 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.

    Roast Chicken with Potatoes, Lemon, and Asparagus

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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