Roasted Chicken, New Potatoes & Asparagus
photo by The Spice Guru
- Ready In:
- Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
- Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter.
- Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.
Questions & Replies
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We enjoyed this complete meal. I would definitely give the roasted potatoes and asparagus 5 stars. That was absolutely delicious! I thought the chicken could benifit from some browning though. Perhaps browning the chicken on the stovetop before putting it in the oven? I thought the chicken was a bit too plain and didn't have that roasted taste or texture. I will definitley be making the roasted potatoes and asparagus again. Yummy!
I actually prepared this for Sunday brunch, and it was sensational! I didn't realize I needed "skin-on" boneless chicken, since all I had was skinless. But it didn't matter... This was so delicious, and such a breeze to make at that. I served this with my "Quick & Delicious Hollandaise recipe (Recipe #363705). I snapped a photo, then slyly I did my favorite thing to my brunch potatoes... I topped them with some Hollandaise! Mmm! What wonderful flavors in this classic recipe. I could make this once a week and never tire of it! Thanks for a real winner! Made for PAC Spring 2010.
RECIPE SUBMITTED BY
Hi, My name is Donna. I live in Black Forest, just north of Colorado Springs with my husband, Jim (an engineer) and Ripley (Bichon Frisee) and Bogey (miniature Aussie). We love it here--we see lots of deer, sometimes a bear, cayotes, foxes, racoons, and squirrels. We have a huge pond on the property. The mallards are here now and they have babies every year. I was a buyer of electronics for the aircraft and medical industries for 26 years. I guess I'm semi-retired; I work occasionally when something comes up. My last job was in a bank. When that branch closed I quit and have been looking for something to do since then, either a job or volunteer work. Our daughter is grown and we have two grandkids, one girl and one boy. They call me Grammy Donna. I love to paint (watercolors), read, cook, scuba dive, garden and travel. Our favorite scuba destination is Cozumel and we go whenever we can. I would love to dive the Great Barrier Reef someday. My husband loves my cooking and always asks that I cook enough for leftovers for lunch. Once at a work gathering one of his co-workers came up to me and said "Jim's lunches are the envy of everybody here". My mother would never let me cook, so the minute I moved away cooking became my passion. As a teen I copied recipes out of her magazines, saving them for when I was on my own. I love planning menus for the week and try to make our meals interesting and varied. Living at an altitude of 7,500 feet makes baking difficult, even using the high altitude adjustments. Also, I love to garden, but the growing season is only three months if we're lucky. I have seen it snow after Memorial Day here. My pet peeve is people who think they are better than eveyone else and people that tailgate me when driving. Also, people who start out their reviews "I'm not going to rate this because bla bla bla. They don't seem to know that by not rating they are giving the recipe 0 stars, thus lowering the total rating of the recipe. Also reviews that state that they made a recipe but added this and changed that and say that "this way it's better" Why don't they just post their own recipe? I do not give bad ratings. This is supposed to be a friendly community and there is no reason to hurt someone's feelings. This is not Iron Chef or Hell's Kitchen. I have been cooking long enough to tell by reading a recipe whether we'll like it or not.