One whole roasted chicken, cut up, and a single pan—plus some citrus, new potatoes, butter, and newly in-season asparagus—create the ideal meal to welcome spring.
Ingredients
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1 ½ pounds new potatoes, halved
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3 tablespoons butter, cut into small pieces
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Coarse salt and ground pepper
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1 package cut-up whole chicken (about 3 pounds)
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1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
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1 lemon, cut into 8 wedges
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6 sprigs fresh thyme
Directions
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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.
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Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
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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 Notes
We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means 3 inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.