This recipe is liked by 1 person(s). |
Roasted chicken with lemon, potatoes, and asparagus
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Add to shopping list Ingredients | |
1 1/2 pounds | new potatoes, halved |
3 tablespoons | butter, cut into small pieces |
Coarse salt | |
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 |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.