Wednesday, October 24, 2007

Recipe: Roast Chicken with Potatoes, Lemon, and Asparagus

This is DELICIOUS and EASY. Your whole dinner is in one pan! It will be a staple at my house from now on. It comes from Martha Stewart's Everyday Food Magazine.

Roast Chicken with Potatoes, Lemon, and Asparagus

1 ½ pounds new potatoes, halved
3 tbsp butter, cut into small pieces
coarse salt & pepper
1 package cut-up whole chicken (about 3 lbs.)
1 bunch asparagus (1 lb), trimmed an cut into 2-inch pieces\
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

1. Preheat oven to 475. Place potatoes and half the butter in a roasting pan. Season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes.
2. Place chicken, skin side up, on top of potatoes. Season with salt and pepper. Roast until chicken starts 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, 5-15 minutes.
4. Serve chicken, vegetables, and lemon drizzled with pan juices.

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