ROAST CHICKEN WITH POTATOES, LEMON AND ASPARAGUS a la LEE RASKIN ESPOSITO
tracey
ingredients
- 1 1/2 lbs of new potatoes, halved
- 3 tbs butter, cut into small pieces
- Coarse salt and ground pepper
- 1 package of cut-up whole chicken (about 3 lbs)
- 1 bunch asparagus (1 lb), trimmed and cut into 2-inch pieces
- 1 lemon, cut into 8 wedges
- 6 sprigs fresh thyme
directions
- 1
1. Preheat oven to 475 degrees. Place potatoes and half the better in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes.
- 2
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- 3
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.
- 4
Enjoy!
Source: lee
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