Roast Chicken with Potatoes, Lemon, and Asparagus
- 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
- This recipe is gluten-free
- Produce
- 1 bunch asparagus (1 pound)
- Lemon (1)
- Potatoes, new (1 1/2 pounds)
- Thyme, fresh (6 sprigs)
- Meat
- Chicken, whole (1 package)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Dairy
- Butter (3 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
10 people saved this recipe.
