Roasted Chicken & Asparagus

Roast the potatoes and garlic first, then add the chicken and asparagus in stages so everything is ready together. Lemon juice and zest give the meal a bright finish.

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

• Salt

• 4 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

1. Heat the oven to 425°F. In a large roasting pan, coat the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Roast in the upper third of the oven for 15 minutes, stirring once.

2. Meanwhile, rub the chicken with 1 tablespoon oil and arrange it skin-side up in a separate, smaller roasting pan. Add the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place one piece of butter on each breast.

3. Stir the potatoes and put the chicken pan in the oven. After 10 minutes, add the asparagus to the potato pan with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Toss gently.

4. Continue roasting for about 10–15 minutes, until the vegetables are tender and the chicken reaches 165°F in the thickest part, away from any bone. Remove each pan when its contents are done; allow more time for the chicken if needed.

5. Toss the roasted potatoes and asparagus with the lemon zest and serve alongside the chicken.

Recipe source: Food & Wine Editors, “Roasted Chicken, New Potatoes, and Asparagus”