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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- 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.
- Place chicken, 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.
15 minutes
Prep Time
125 minutes
Cook Time
4
Servings
Directions
- 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.
- Place chicken, 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.