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Roast Chicken With Potatoes, Lemon And Asparagus

Roast Chicken With Potatoes, Lemon And Asparagus is built on New Potatoes Halved, Butter Cut Into Small Divided, Cut Up Whole Chicken, Asparagus Trimmed And Cut Into Inch, and Lemon Cut Into Wedges. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 lb
• 3 tbsp
• 1 pkg
• 1 bunch
• 1
• 6 sprig

Method (preview)

1. 1

   Preheat the oven to 475 degrees.

2. 2

   Place the potatoes and half the butter in a roasting pan.

3. 3

   Season with the salt and pepper.

4. 4

   Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

5. 5

   Place the chicken, skin side up, on top of potatoes.

6. 6

   Season with salt and pepper.

7. 7

   Roast until chicken begins to brown, about 20 minutes.

8. 8

   Scatter the asparagus, lemon, remaining butter and thyme around chicken.

9. 9

   Roast until the asparagus is tender and the chicken is opaque throughout, 5 to 15 minutes.

10. 10

    Serve chicken, vegetables and lemon drizzled with pan juices.