In the last few weeks, San Francisco's been blessed with such warm weather that I've been thinking it's time to pack up the cold-weather clothes in favor of some sunnier ensembles. In addition, I'll be putting away my slow cooker until next Winter, forgoing Winter stews for fresh preparations instead.
What could be more seasonal than a Spring chicken, roasted with new potatoes and bright-flavored asparagus and lemon, and served with a roasted pan juice? To make this timely supper, read more. From Everyday Food
Ingredients 1 1/2 pounds new potatoes, halved Directions Serves 4.
Roast Chicken With Potatoes, Lemon, and Asparagus
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
From Everyday Food
1 1/2 pounds new potatoes, halved