Roasted Chicken, New Potatoes, and Asparagus

Roasted Chicken, New Potatoes, and Asparagus
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into 4 pieces
  • 1 tablespoon butter, cut into 4 pieces
  • 3 ½ tablespoons cooking oil
  • 1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
  • ½ teaspoon grated lemon zest (from about 1/2 lemon)
  • + 13 more ingredients
    • 3 ½ tablespoons cooking oil
    • 1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
    • ½ teaspoon grated lemon zest (from about 1/2 lemon)
    • 1 ½ pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
    • 1 ½ pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
    • Salt
    • 10 cloves garlic
    • 10 cloves garlic
    • 4 bone-in chicken breasts (about 2 1/4 pounds in all)
    • 4 bone-in chicken breasts (about 2 1/4 pounds in all)
    • Fresh-ground black pepper
    • Fresh-ground black pepper
    • Salt

1. Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes. 2. Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pie...

View full recipe at My Recipes

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