Edible Delights: Roast Chicken with Potatoes, Asparagus, and Lemon

Sunday, April 6, 2008

Roast Chicken with Potatoes, Asparagus, and Lemon

Isn't this photo beautiful? It's about time after presenting some rather visually deceptive images. I found this recipe from www.marthastewart.com, but at the moment, the recipe page is coming up blank. Fortunately, it's a popular favorite among many, so I managed to find the recipe online. From what I can recall, the recipe listed is exact to the original one I followed (more or less).

1 1/2 lb. small new potatoes, halved
3 tbsp butter
Salt and pepper to taste
1 whole cut up chicken (about 3 pounds)
1 lb asparagus
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

1. Preheat oven to 475 degrees F.

2. Place potatoes and 1 1/2 tbsp butter in a large, shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes.

3. Place chicken, skin side up, on top of potatoes, and season with salt and pepper. Roast until chicken begins to brown about 20-25 minutes.

4. Scatter asparagus, lemon, and thyme around chicken. Cut remaining 1 1/2 tbsp butter into small pieces and sprinkle on top. Roast until asparagus is tender and chicken is opaque throughout (and nicely browned), 5-15 minutes. (But I accidentally left mine in for 17 minutes. That's why it has that beautiful, crisp look. It was an advantageous accident). Serve chicken and vegetables drizzled with pan juices.

I was initially intimidated by the idea of roasting the potatoes by just dotting it with butter on top. I was concerned that the bottom would become scorched, but it was fine. I also used baby potatoes for mine. The asparagus had a nice roasty flavor to it. I included white asparagus in addition to the standard green ones. I was curious about how the white ones would taste. They're a softer, more tender flavor. They don't take as long to cook, but it can also have a crispier texture, too. But that's when it's blanched. I learned that green asparagus is most suitable for this recipe. The lemon was refreshing. I can't imagine that the thyme did much for the flavor other than aesthetics. I bought 3 lbs. worth of random chicken parts already cut up. I also began by roasting the chicken for only 20 minutes but found that another five minutes was necessary. The outside looked ready, but the inside was still pink, although still very yummy. I decided to cook it through for safety reasons, though. This is one of those favorites you'll make over and over without tiring of it. It provides not only scrumptious flavor but also visual allure, the color contrasts are striking. It's a great choice for potlucks.

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Appetizers 1) Guacamole 2) Prosciutto and Carrot Bundles 3) Smoked Salmon Spreads 4) Asparagus Wrapped Bacon Beans 1) Fried Chickpeas 2) Lemon Garlic Chickpea Dip 3) Lentil Beans 4) Pinto Beans 5) Refried Beans Beverages 1) Appletini 2) Avocado Smoothie 3) Black Russian 4) Cosmopolitan 5) Garlic, Honey, & Lemon Tea 6) Japanese OJ 7) Lemon Drops 8) Lemonade 9) Malibu Rum and Coke 10) Mango Energizer Drink 11) Mint Julep 12) Peanut Butter Smoothie 13) White Russian Breakfast 1) French Toast 2) Pancakes Casseroles 1) Tuna Noodle Casserole Desserts/Snacks 1) Almond Macaroons 2) Asian version of Jell-O 3) Baked Apples 4) Brownies 5) Cranberry Roll-Up Freezer Cookies 6) Crystallized Ginger 7) Jam Cookies 8) Pan Fried Apples 9) Peanut Butter Cookies 10) Potato Chips 11) Spiced Nuts 12) Tapioca Pudding 13) Asian Cookies 14) Stuffed Roasted Strawberries 15) Deathening Cake 16) Ritz Mints 17) Lime Meltaways Eggs 1) Baked Eggs 2) Deviled Eggs 3) Egg Casserole 4) Ham and Cheese Mini Frittatas 5) Hardboiled Eggs 6) Overeasy Eggs 7) Poached Eggs 8) Sunny Side Up 9) Poached Eggs in Tomato Sauce 10) Soft-boiled Eggs 11) Fried Eggs Grains 1) Lemon-Infused Quinoa 2) Tabbouleh 3) Garlic Fried Rice 4) Quinoa Potato Croquettes with Carrots and Curry Flavor Japanese 1) Onigiri Meat 1) Balsamic Vinegar Infused Burger 2) Beef Stroganoff 3) Braised Lamb Chops 4) Herb-Roasted Lamb with Baby Potatoes 5) London Broil 6) Marinated Lamb Chops 7) Meatballs 8) Meatloaf 9) Pineapple-Glazed Baked Half Ham 10) Pork Chops 11) Pork-Rib Dinner 12) Yogurt Marinated Lamb Kabobs 13) Sloppy Joe's 14) Broiled Lamb Chops 15) Korean-style Marinated Pork Pasta & Noodles 1) Baked Macaroni and Cheese 2) Farro Spaghetti with Three Kinds of Garlic 3) Lasagna 4) Mushroom Risotto with Peas 5) Primavera Orzo 6) Pasta Salad with Lemon-Pesto Dressing 7) Tortellini Salad 8) Chicken Alfredo Pasta with Broccoli 9) Your Basic Pasta with Pasta Meat Sauce (tomato based) 10) Beef and Broccoli Top Ramen 11) Korean marinated beef, mizuna, and poached eggs in top ramen 12) Spaghetti Carbonara Pickles 1) Cucumber Kim Chi 2) Kim Chi 3) Pickled Cucumbers 4) Pickled Eggplants 5. 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Market Fresh Roast Vegetables (asparagus, baby zucchini, beets, new potatoes, and paty pan squash) 62) Sauteed Brussels Sprouts 63) Ratatouille 64) Roasted Okra and Pear Tomatoes 65) Raw Grated Beets and Carrots with Thai Basil and White Wine Vinaigrette 66) PURPLE Cabbage Roasted and Flavored with Balsamic Vinegar 67) Genovese-style Artichokes 68) Mashed Potatoes flavored in Lavender, Mint, and Half & Half 69) Spicy String Beans Total Recipes Made: 248 recipes

Edible Delights

Sunday, April 6, 2008

Roast Chicken with Potatoes, Asparagus, and Lemon

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