1½ lbs Yukon gold potatoes, halved
3 Tbsp butter, cut into small pieces
Kosher salt and ground pepper
1 package cut-up whole chicken, about 3 lbs
1 bunch asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme
Set oven to 475°. Place potatoes and half the butter in a roasting pan and 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 and season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter and thyme around the chicken. Roast until asparagus is tender and chicken is opaque throughout, about 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Yields 6 servings.
Rookie’s Notes: For the chicken, I use a whole bunch of drumsticks. My family likes those and it is cheap. I got about 15 drumsticks for $5.00. You can’t beat that!
3 comments:
Oh that looks so delicious! Whitney, you definitely know how to make a pregnant girl salivate!
oh my goodness that looks absolutely delicious. seriously makes me want to go out and buy the ingredients right this minute and make it. mmmmmmmmmmmmm
I'm so making this!!!
It has all my favorite things.....asparagus, lemon....and of course CHICKEN!!! There is a joke in the Swift family......all they ever ate was chicken. In every form. The reply to "whats for dinner" was always "chicken". For years I thought it wasn't real...no one eats that much chicken. Until my mother-in-law gave me a book (from a yardsale) called "365 Everyday Chicken Recipes". lol. I think she was the author. She's the only person on earth who makes breaded chicken gizzards. Yeah, and I thought they were chicken nuggets the first (and last) time I ate them.
So none of those yucky recipes even come close to what I see on your page there! YUM!!!
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