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Recipe For Roast Chicken With Asparagus and Potatoes

Sunday Dinner: Roast Chicken With Potatoes and Asparagus

In the last few weeks, San Francisco's been blessed with such warm weather that I've been thinking it's time to pack up the cold-weather clothes in favor of some sunnier ensembles. In addition, I'll be putting away my slow cooker until next Winter, forgoing Winter stews for fresh preparations instead.

What could be more seasonal than a Spring chicken, roasted with new potatoes and bright-flavored asparagus and lemon, and served with a roasted pan juice? To make this timely supper,

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Roast Chicken With Potatoes, Lemon, and Asparagus

Roast Chicken With Potatoes, Lemon, and Asparagus

Everyday Food Recipe For Roast Chicken With 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

  1. 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.
  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. 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.

Serves 4.

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Join The Conversation
xxstardust xxstardust 6 years
Think this would go okay with a whole chicken? I'm a little weird .. either I like a whole bird, or boneless breasts.
Chaoticfury Chaoticfury 6 years
I'm making this for Easter. A pound of asparagus is a dollar right now where I live! My brothers love seeing me cut down chicken. It will be a fun holiday!!
Baby-Girl Baby-Girl 6 years
Oh this sounds so good. Love roasted veggies and chicken.
sunshinepointe sunshinepointe 6 years
Kristina - I think if you only used boneless skinless breasts your temperature time would be substantially less - probably only 20 minutes or so post roasting the potatoes maybe flipping once in between.
Liss1 Liss1 6 years
That looks really yummy!
La-Tua-Cantante La-Tua-Cantante 6 years
That looks delicious!
EricaJane EricaJane 6 years
yo tambien
mswender mswender 6 years
In fact it looks so good I am making it tonight
greenapples1987 greenapples1987 6 years
looks good! i think i'll try this one. being a new cook now that i live with my boyfriend..and not my mom the 'chef', i've never roasted anything! thanks for the simple fix. i think i will try this one. but i was thinking maybe i could pick some diff kind of green veggie..?? but i'll try it this way first.
mswender mswender 6 years
Looks simple and yummy! thanks Yumsugar!
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