ROAST CHICKEN WITH POTATOES, LEMON & ASPARAGUS

[Fidissimus]

ROAST CHICKEN WITH POTATOES, LEMON & ASPARAGUS



Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.

1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme

1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 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. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.

Everyday Food - Issue # 41
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[Dan]

This recipe sounds great, I have to try it

[Fidissimus]

I love it because even after working all day I can come home take only 10-15 minutes to make this and I have a real meal that's easy to make and tastes like "real food". I've also played with spicing the chicken before it goes it. I like Penzy's Northwood spice blend on the chicken. I hope you like it.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/