How To Make Roasted Chicken, New Potatoes and Asparagus
Savor juicy goodness with a well-marinated roasted chicken that’s cooked to buttery and delicious perfection, made with tender veggies, for a filling meal!
Serves:
Ingredients
- 1½lbsnew potatoes
- 10garlic cloves
- 3½tbspcooking oil
- salt
- 4chicken breasts,(about 2¼ lbs in all), bone in
- 1tbsplemon juice
- fresh ground black pepper
- 1tbspbutter
- 1lbasparagus
- ½tsplemon zest,(from about ½ lemon), grated
Instructions
-
Heat the oven to 425 degrees F.
-
In a large roasting pan, toss the potatoes and garlic with 1½ tablespoons of oil and ½ teaspoon salt.
-
Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
-
Coat the chicken with 1 tablespoon of oil. Arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with lemon juice, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
-
Top each piece of chicken with a piece of butter. Stir the potatoes.
-
Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and ⅛ teaspoon each of salt and pepper to the potatoes.
-
Stir and continue cooking for 10 to 15 minutes longer until the chicken, potatoes, and asparagus are done. Remove both pans from the oven.
-
Toss the potatoes and asparagus with the lemon zest.
-
Serve with chicken breasts, and enjoy!
Nutrition
- Calories: 602.46kcal
- Fat: 31.61g
- Saturated Fat: 7.47g
- Trans Fat: 0.35g
- Monounsaturated Fat: 15.16g
- Polyunsaturated Fat: 7.13g
- Carbohydrates: 37.83g
- Fiber: 6.69g
- Sugar: 3.65g
- Protein: 42.89g
- Cholesterol: 118.99mg
- Sodium: 1130.91mg
- Calcium: 88.83mg
- Potassium: 1382.77mg
- Iron: 5.32mg
- Vitamin A: 109.53µg
- Vitamin C: 44.00mg
How To Make Roasted Chicken, New Potatoes and Asparagus
Savor juicy roasted goodness with a well-marinated roasted chicken roasted to buttery and delicious perfection together with asparagus and new potatoes.
Serves:
Ingredients
- 1½lbsnew potatoes
- 10clovesgarlic
- 3½tbspcooking oil
- salt
- 4chicken breasts,(about 2¼ lbs in all) bone in
- 1tbsplemon juice
- fresh ground black pepper
- 1tbspbutter
- 1lbasparagus
- ½tsplemon zest,(from about ½ lemon) grated
Instructions
-
Heat the oven to 425 degrees F.
-
In a large roasting pan, toss the potatoes and garlic with 1½ tablespoons of oil and ½ teaspoon salt.
-
Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
-
Meanwhile, coat the chicken with 1 tablespoon of oil.
-
Arrange the pieces, skin-side up, in a smaller roasting pan
-
Sprinkle the chicken with lemon juice, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
-
Top each piece of chicken with a piece of butter.
-
Stir the potatoes.
-
Put the chicken in the oven with the potatoes and cook for 10 minutes.
-
Add the asparagus, the remaining 1 tablespoon oil, and ⅛ teaspoon each of salt and pepper to the potatoes.
-
Stir and continue cooking for 10 to 15 minutes longer until the chicken, potatoes, and asparagus are done.
-
Remove both pans from the oven.
-
Toss the potatoes and asparagus with the lemon zest.
-
Serve with chicken breasts.
Nutrition
- Calories: 602.46kcal
- Fat: 31.61g
- Saturated Fat: 7.47g
- Trans Fat: 0.35g
- Monounsaturated Fat: 15.16g
- Polyunsaturated Fat: 7.13g
- Carbohydrates: 37.83g
- Fiber: 6.69g
- Sugar: 3.65g
- Protein: 42.89g
- Cholesterol: 118.99mg
- Sodium: 1130.91mg
- Calcium: 88.83mg
- Potassium: 1382.77mg
- Iron: 5.32mg
- Vitamin A: 109.53µg
- Vitamin C: 44.00mg
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