Baked chicken with potatoes and asparagus

[Grahm]

Chicken with Potatoes, Lemon and Asparagus
« Thread Started on Mar 29, 2011, 3:47pm »
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Just saw this on an Everyday Food e-mail. Definitely a possibility for this Sunday's dinner.

Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some citrus, new potatoes, butter, and newly in-season asparagus -- create a meal to welcome spring. We like scrumptious, dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

Prep Time
10 minutes Total Time
1 hour 10 minutes Yield
Serves 4 Add to Shopping List

Ingredients
1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Directions
Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

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

Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

[NaturalEl]

Hi Graham - I see you have butter in this recipe although you mention you are dairy intolerant. Did you experience problems? Can I substitute with oil maybe?

[Grahm]

This post was from 4-5 yrs ago. Now I use Earth Balance original, it is non gmo, vegan GF and non dairy.
My. Family uses it for everything. I get the dark gold square carton.

[dolson]

Lemons are abrasive to to my colon. I'm on the mend and only eating soft food that does not case problems - anything citrus is a NO NO. Dorothy