Roasted Chicken, New Potatoes, and Asparagus

  • Active Time 10m
  • Total Time 45m

Serves 4

The chicken, potatoes and asparagus all roast in the oven, though for different lengths of time. You'll need to open the oven door several times; close it again quickly so that the temperature doesn't drop precipitously.
WINE RECOMMENDATION:
Asparagus can make wines taste sweet, but a New Zealand sauvignon blanc will meet the challenge with high acidity and intense fruitiness. The wine has its own hints of asparagus that will echo the vegetable here.

ingredients

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

directions

Heat the oven to 425 degrees F.

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.

Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the 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 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1359

nutrition information per serving

476 calories; 20g total fat; 109mg cholesterol; 98mg sodium; 30g carbohydrates; 6g fiber; 44g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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