Roast Chicken with Asparagus, Morel, and Pearl-Onion Ragoût

Ingredients

• 1 3- to 3 1/2-pound chicken, excess fat removed and legs tied
• 10 ounces pearl onions
• 1 cup water
• ¼ cup dry white wine
• Kosher salt
• 1 pound medium green asparagus
• 1 ounce small dried morel mushrooms
• + 3 more ingredients
• • 1 lemon
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil

Preheat oven to 425°F. Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel. Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter...

View full recipe at Epicurious