I came across this Martha Stewart recipe and adapted it slightly for our liking. It's easy, healthy, and has so much flavor! Plus it looks impressive when you serve anything out of a roasting pan at a dinner party.
Ingredients
• 1 1/2 pounds yellow or red new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 3 pounds chicken breasts
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
Directions
Preheat oven to 475 degrees.
Place potatoes and half the butter in a shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Here's a picture of it from tonight's dinner...yum!
