Monday, June 25, 2007

What's for Dinner?

Roast Chicken with Potatoes, Lemon and Asparagus
Courtesy of Everyday Food

This is so simple and good. I substitute olive oil for the butter. Scrumptious!

Serves 4
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
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.


Jeremy and Cheryl Ann Tooley said...

OK. I am going to be making this dinner. I don't know how I came across your blog but I love reading about you and your family. God Bless.

Michael and Jana said...

Thanks for the recipe. My family and I enjoyed it and our friends were very impressed.