Thursday, July 23, 2009

Roast Chicken with Potatoes, Lemon, and Asparagus all I have to say for this one. It's so simple and so delicious. The best part, you can use the extra chicken all week long.

So roasted in the oven keeps the potatoes crisp and the chicken moist. Add some fresh crusty french bread to mop up the juices and dinner is set. Light enough for summer and spring and hearty enough for winter, just switch up the asparagus to something in season.

Try it, you'll like it...not only the food, but the savings that comes from using a whole chicken.
Roast Chicken with Potatoes, Lemon, and Asparagus (courtesy of Martha Stewart)


Serves 4

  • 1 1/2 pounds new potatoes, halved
  • 3 tablespoons 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


  1. 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.
  2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken 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 drizzled with pan juices.