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One Pan Roast Chicken with Potatoes, Asparagus and LemonOne 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
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!
Recipe source: Martha Stewart
Recipe source: Martha Stewart
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: One Pan Roast Chicken with Potatoes, Asparagus and Lemon
One Pan Roast Chicken with Potatoes, Asparagus and Lemon
Prep Time15 Minutes
Servings4
Cook Time125 Minutes
Ingredients
1 ½ pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
1 whole chicken, cut into parts, skin removed (about 3 pounds)
Salt, to taste
Pepper, to taste
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme
Directions
  1. Heat oven to 475 F. Place potatoes and half the butter in a roasting pan. Roast, tossing once, until potatoes are golden, 20-25 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.
15 minutes
Prep Time
125 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 ½ pounds new potatoes, halved
L&B Red Creamer Potatoes
L&B Red Creamer Potatoes, 2 Pound
$4.99$2.50/lb
3 tablespoons butter, cut into small pieces
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.99$4.99/lb
1 whole chicken, cut into parts, skin removed (about 3 pounds)
Bell & Evans Whole Cut Up Chicken
Bell & Evans Whole Cut Up Chicken, 3.75 Pound
Deal
$18.71 avg/ea was $22.46 avg/ea$4.99/lb
Salt, to taste
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Pepper, to taste
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
Fresh Michigan Asparagus
Fresh Michigan Asparagus, 1.25 Pound
Huge Deal
$4.99 avg/ea was $6.24 avg/ea$3.99/lb
1 lemon, cut into 8 wedges
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
6 sprigs fresh thyme
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz

Directions

  1. Heat oven to 475 F. Place potatoes and half the butter in a roasting pan. Roast, tossing once, until potatoes are golden, 20-25 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.