Follow these steps for perfect results
baby new potatoes
halved
garlic cloves
separated
lemon
thickly sliced
fresh thyme
fresh
canola oil
whole oven-ready chicken
butter
softened
asparagus
trimmed
chicken stock
fresh flat-leaf parsley
chopped
Preheat oven to 400°F (200°C).
Halve baby new potatoes.
Separate garlic cloves.
Thickly slice lemon.
Combine potatoes, garlic, lemon, thyme, and canola oil in a large roasting pan.
Season with salt and pepper and toss.
Loosen the skin on the chicken breasts.
Soften butter and push some under the skin and spread the remainder over the outside of the chicken.
Tie the chicken legs together with string.
Place the chicken on top of the potatoes.
Season the chicken with salt and pepper.
Roast for 45 minutes.
Transfer chicken to a plate.
Add asparagus and chicken stock (or white wine) to the roasting tin.
Mix well, coating the vegetables in chicken juices.
Return chicken to the roasting tin on top of the vegetables.
Roast for another 30 minutes or until chicken is cooked through and potatoes are tender.
Remove from the oven and cover loosely with foil.
Let it rest for 15 minutes.
Sprinkle with fresh parsley before serving.
Expert advice for the best results
For extra crispy skin, pat the chicken dry before roasting.
Add other vegetables like carrots or bell peppers for more variety.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Everything you need to know before you start
20 minutes
The vegetables can be prepped ahead of time.
Arrange the roasted chicken on a platter surrounded by the roasted vegetables. Garnish with fresh parsley.
Serve with a side salad or crusty bread.
A light-bodied red wine that complements the chicken and vegetables.
Discover the story behind this recipe
Comfort food staple
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