“Delightful American Lunch: Mouthwatering Roasted Chicken with Herb-Butter Smash Potatoes and Crisp Asparagus”
Experience an exquisite American lunch with tender roasted chicken, perfectly seasoned and accompanied by herb-buttered smash potatoes and crispy asparagus. This gourmet meal will captivate your taste buds with its incredible aroma and mouthfeel, while its stunning presentation is sure to impress.
Allergens
None
Ingredients
- 1 whole chicken (3
- 4 pounds)
- 2 pounds Yukon Gold potatoes
- 1 pound fresh asparagus
- 6 tablespoons unsalted butter, divided
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C). Rinse the chicken and pat dry. Season with salt and pepper inside and out. Place on a roasting rack in a roasting pan, and roast until cooked through, about 1 hour 15 minutes. Let rest for 10 minutes before carving.
- Boil potatoes in a pot of water until fork tender, about 15 minutes. Drain and return to the pot. Add 4 tablespoons butter, rosemary, thyme, salt, pepper, and garlic. Mash until smooth and creamy. Keep warm.
- Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast at 425°F (220°C) for 8 10 minutes or until tender and slightly charred.
Chef’s Insight
To ensure even cooking, roast the chicken breast side up and flip halfway through cooking.
Notes
Be sure to use a meat thermometer to ensure the chicken is cooked through before serving.