Roast Chicken with Potatoes, Lemon, and Asparagus

Dinner Tonight: Roast Chicken with Potatoes, Lemon, and Asparagus



The rains ended overnight and it was a sunny morning out, a bit humid but not real bad. Had a
Healthy Life Whole Grain English Muffin topped with some Smucker's Sugar Free Blackberry Jam. Did my morning workout and started laundry and house cleaning for the day. After I was done with inside I started on the outside for a bit. Cleaning is a lot easier when the vacuum and my new leaf blower are all cordless now! It is a pain trying to operate things with cords when you're in a wheelchair. Anyway a new recipe for dinner tonight, Roast Chicken with Potatoes, Lemon, and Asparagus.





This recipe is based from the book One Pot by Martha Stewart. Amazon had several good recipe and

cooking books on sale and bought 3 different ones, all filled with some great sounding recipes. I wanted to try the Roast Chicken with Potatoes, Lemon, and Asparagus first. Easy recipe with just 7 ingredients needed to prepare it; 1 pound Yukon Gold Gourmet  Potatoes (halved), 3 tablespoons Blue Bonnet Light Butter (cut into small pieces), McCormick Grinder Sea Salt and Black Peppercorn, 1 package Skinless and Boneless Chicken Breasts(about 1 pound), 1 bunch asparagus (trimmed and cut into 2-inch pieces), Lemon Juice from fresh Lemon, and 6 Sprigs Fresh Thyme. Some of my ingredients vary from the original recipe, the original recipe with the web link is at the end of the post.




To prepare it start by preheating the 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. Next place the chicken on top of the potatoes; season with salt and pepper. Roast until chicken begins to brown, about 25 minutes. Scatter the asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with the  pan juices. Then as the saying goes - "Winner, Winner, Chicken Dinner". Really a delicious and healthy Chicken Dish. Chicken comes out moist and flavor packed and I love Potatoes and Asparagus so this just capped everything off! Carrots would be a good addition to the dish also. I also baked a loaf of Multi Grain Baguette Bread. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.


 




Roast Chicken with Potatoes, Lemon, and Asparagus

INGREDIENTS

1 1/2 pounds new potatoes, halved

3 tablespoons 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

DIRECTIONS

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.

COOK'S NOTE
We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

http://www.marthastewart.com/315875/roast-chicken-with-potatoes-lemon-and-as