Sunday Dinner: Roasted chicken with lemon, aparagus and potatoes

Sunday is the one guaranteed day that I take time to do a proper dinner. Today's recipe? Roasted chicken with potatoes, lemon and asparagus. I got full use out of my locally grown asparagus and the meal, in a word? Delicious.

Recipe is as follows:

Roast Chicken with Lemon, Asparagus and Potatoes

You Need:
* 1 1/2 pounds of new potatoes, halved (I use those handy little bags of baby yukons)
* 3 tbsp butter
* Coarse salt and freshly ground black pepper (to taste)
* Olive oil - a couple tbsp
* Chicken pieces or 1 whole chicken, cut up
* 1 bunch asparagus, trim the ends and cut up into 2" pieces
* 1-2 lemons, cut into wedges
* 4 sprigs fresh thyme (plus more for garnish if needed)

To Do:

1. Preheat oven to 475 degrees. Drizzle olive oil in pan - brush over entirety.
2. Put potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
3. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, 20 minutes.
4. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 12 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Mina at least tried the asparagus this time. Jim quite enjoyed the meal - so both of the picky pants eaters gave it a thumbs up. Lucy loved everything. Including the asparagus. Success!

I'll definitely be adding this one to the repertoire. I hope your family enjoys it as much as ours did. Such and easy Sunday dinner. For dessert tonight? I found great chocolate croissants at the bakery, so we enjoyed them thoroughly. Perfect.