Friday, January 16, 2009

Roast Chicken with Potatoes, Asparagus and Lemon

This is a one-pot wonder (I am seriously in love with one-pot meals) and pulled it together last night even when I wasn't feeling up to cooking. All that needed to be done was chop the pototoes, asparagus and lemon and throw it all together. Quick. And delish. I squeezed the lemon over everything after it roasted... good and good for ya.

Roast Chicken with Potatoes, Asparagus and Lemon

1 1/2 pounds new potatoes, halved
3 T 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

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

**I read in my new America's Test Kitchen Cookbook from Chris that these Wilton baking pans were their #1 choice... due to their great non-stick surface and generous handles (no more sticking your thumb into the muffins or cake!). I got myself this 9 by 13 baking pan ($7.99 at Ross), and a muffin tin of the same design. Today Maren got me a second baking pan and two round cake pans- LOVE them! Thank you Maresen!!
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