Glancy Family Cookbook

Roast Chicken with Potatoes, Lemon, and Asparagus

Glancy Family Cookbook Volume II, chapter 3

Category: Main Dishes

Ingredients

1 1/2 lb new potatoes, halved

3 tbsp butter, cut into small pieces

coarse salt and ground pepper

1 package cut-up whole chicken (about 3 pounds), or 1 1/2 - 2 pounds boneless chicken breasts

1 bunch asparagus (1 pound), trimmed and cut into 2" pieces

1 lemon, cut into 8 wedges

6 sprigs fresh thyme

Steps

Preheat oven to 475 degrees and spray a roasting pan with Pam.

Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 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, 5-15 minutes.

Serve chicken, vegetables, and lemon drizzled with pan juices.

To achieve dark, crispy skin, use a shallow roasting pan (that means 3" deep or less). Deeper pans trap more steam, which keeps meats from browning well.