One-Pan Roast Chicken with Potatoes, Asparagus & Lemon
August 5, 2024
Delicious roast chicken and veggies, brightened up with a touch of lemon. This comforting dish is wonderful for weeknights or weekends (a terrific Sunday supper!) – and it’s great for company, too. The best part: It all comes together in one pan, so cleanup is a breeze!
SERVINGS
4
PREP TIME
15 min
COOK TIME
2 hr 5 min
Ingredients
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1 1/2pounds new potatoes, halved
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3tablespoons butter, cut into small pieces
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1whole chicken, cut into parts, skin removed (about 3 pounds)
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1bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
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1lemon, cut into 8 wedges
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6sprigs fresh thyme
Directions
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1
Heat oven to 475 F. Place potatoes and half the butter in a roasting pan. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
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2
Place chicken, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
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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.
Recipe source: Martha Stewart