Description
My Roasted Lemon Rosemary Chicken with Potatoes Onions and Asparagus is a succulent one pot wonder and has a pan sauce that will leave you begging for more! It’s that kind of meal that tastes and looks like it took you a long time to prepare, but you literally just throw all the ingredients together. It’s great for a Sunday supper or even a weeknight meal and you won’t even break a sweat.
Ingredients
- 1 package (about 3 To 3½ Pounds) Cut-up Whole Chicken, Halve Breasts Crosswise
- 1 pound Baby Potatoes, Halved (quartered If Large)
- 1 Large Red Onion, Cut Into Eighths
- 1 Lemon, Quartered
- 1 head Garlic, Cloves Separated And Left Unpeeled
- Coarse Kosher Salt And Ground Pepper
- 2 sprigs Rosemary, Finely Minced, Divided
- 3 Tablespoons Red Wine Vinegar
- ¼ cups Extra Virgin Olive Oil
- 1 bunch Asparagus, Trimmed And Cut Into 2-inch Pieces
Preparation
Preheat oven to 450ºF.
Arrange chicken skin side up with potatoes, onion, lemon and garlic in a 12-by-16-inch roasting pan. Season with salt and pepper.
Sprinkle half rosemary on top. Whisk together remaining half of rosemary with olive oil, vinegar and drizzle over chicken and vegetables.
Place pan in the oven and roast for about 40 minutes. Remove pan and add asparagus. Continue cooking until asparagus are done and chicken is brown and cooked through, about 10–15 minutes longer.
