There are few things in life that give us more joy than a really good one-pot (in this case a roasting pan) recipe. This is due to the fact that there are few things in life that we enjoy less than a kitchen full of dirty dishes at 8 o'clock at night. This particular one-pot one was adapted from Martha Stewart's Everyday Food and they recommend that you use a shallow roasting pan, so that the chicken crisps nicely in the oven. According to the California Asparagus Commission, the California asparagus harvest begins in February, peaks in March and April, then tapers off into June, so this is a perfect recipe to capture the last of the year's seasonal crop. You can easily substitute another vegetable, like carrots, if the asparagus is looking a little peaky.
1 1/2 pounds new potatoes, halved
2 tablespoons olive oil, divided
coarse salt and ground pepper
1 whole chicken, cut into 8 pieces (about 3 pounds)
1 pound asparagus, trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
4 cloves garlic, sliced
1. Preheat oven to 475 degrees. Toss potatoes with the olive oil in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, and garlic around chicken. Drizzle with remaining olive oil. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Serves: 4
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hr, 10 mins
