One-Pan Roast Chicken with Potatoes, Asparagus and Lemon

One Pan Roast Chicken with Potatoes, Asparagus and Lemon

One Pan Roast Chicken with Potatoes, Asparagus and Lemon

Servings:*

4

Ingredients

  • 1.5 pounds new potatoes, halved
  • 3 tablespoons butter, cut into small pieces
  • 1 whole chicken, cut into parts, skin removed, (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

  1. 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.

    2. Place chicken, 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.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.