Roasted Chicken, New Potatoes and Asparagus Recipe

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!

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.