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Roasted chicken with potatoes lemon and asparagus Recipe

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This recipe for Roasted chicken with potatoes lemon and asparagus, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Kelso
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds new potatoes, halved
3 T butter, cut into small pieces
Coarse salt and ground pepper
1 whole chicken cut into pieces
1 bunch asparagus (1 lb) trimmed and cut into
2 inch pieces
1 lemon cut into 8 wedges
6 sprigs fresh thyme

Directions:
Directions:
Preheat oven to 475. 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 mins)

Place chicken, skin side up, on top of potatoes;season with salt and pepper. Roast until chicken begins to brown, about 20 min.

Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout(160 thickest piece) 5 to 15 minutes. serve chicken, vegetables, and lemon drizzled with pan juices.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Killer dish Nikky and I had at a dinner party. It was shared to us and turns out to be penned by Martha Stewart.

 

 

 

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