Tuesday, March 15, 2011
Roast Chicken with Potatoes, Lemon and Asparagus
1 1/2 lbs new potatoes, halved
3 Tbsp 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 (I would say this is optional. I didn't use it, but had a rosemary salt that was nice. I think the lemon and natural flavors of everything else is enough.)
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.
*If you don't already, take advantage of the meat man (or woman) in your grocery store. I often have things chopped, halved, or trimmed and they are more than happy to help. Who wants to cut up a whole chicken? Not me. This time, I actually ended up using boneless thighs I had on hand. I didn't get the crispy skin you will from using a whole chicken, but it worked and the meat was tender.