Wednesday, April 11, 2012

Roasted Chicken with Potatoes, Lemon, and Asparagus

I love when simple recipes with very few ingredients turn out to be some of the best meals we have.  It does take a while to bake, but each step only takes a couple minutes - making it great for entertaining. The lemon, thyme, and butter gave the chicken and vegetables tons of flavor and even the leftovers were great. What I really liked about this recipe, was that the potatoes got nice and crispy on the outside, but stayed soft in the middle.  Make this the next time you have company!

Source: Martha Stewart

  • 1 1/2 pounds yellow or red new potatoes, halved
  • 3 tablespoons butter, cut into small pieces
  • Coarse salt and ground pepper
  • 3 pounds bone-in chicken (legs and thighs)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, cut into 8 wedges
  • 6 sprigs fresh thyme or 1 teaspoon dried

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.

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, 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.


Barbie said...

I'm making this for dinner tonight! Well, except for the asparagus, since I don't have any. Yummy roasted chicken and potatoes, here we come!

Chris said...

Looks great and sounds wonderful! I think I might fire roast this on my grill.

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