Monday, October 8, 2007
Roast Chicken with Potatoes, Lemon, and Asparagus
This recipe comes from Martha Stewart's Everyday Food.
1 1/2 lbs. new potatoes, halved
3 tablespoons butter, cut into small pieces
coarse salt and ground pepper
1 package cut-up whole chicken (about 3 lbs.)
1 bunch asparagus, 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 shallow 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 checken 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 drizzed with pan juices.
This is really easy but looks impressive!