Lemon Herb Roasted Chicken with Garlic Parmesan Asparagus and Roasted Red Potatoes

Step 1: Prepare the Chicken

Preheat your oven to 400°F (200°C). Rinse the chicken and pat it dry with paper towels. Place the chicken in a large roasting pan.

• 3 pounds whole chicken

Step 2: Season the Chicken

In a small bowl, combine minced garlic, chopped rosemary, salt, pepper, and olive oil. Rub the mixture all over the chicken, including under the skin of the breast. Place lemon wedges inside the cavity of the chicken.

• 2 cloves garlic (minced)
• 2 tablespoons chopped rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 lemon (cut into wedges)

Step 3: Roast the Chicken

Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20-30 minutes during roasting.

• Seasoned chicken from Step 2
• Pan juices from chicken

Step 4: Prepare the Potatoes

While the chicken is roasting, toss the quartered red potatoes with olive oil, salt, pepper, and garlic powder in a large bowl.

• 1.5 pounds red potatoes (quartered)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Step 5: Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. After the chicken has been roasting for 30 minutes, place the baking sheet with the potatoes in the oven alongside the chicken. Roast for the remaining time, or until the potatoes are tender and golden brown.

• Seasoned potatoes from Step 4

Step 6: Prepare the Asparagus

While the chicken and potatoes are roasting, melt butter in a skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add the asparagus, salt, and red pepper flakes (if using). Cook for 5-7 minutes, or until the asparagus is tender-crisp.

• 2 tablespoons butter (unsalted)
• 2 cloves garlic (minced)
• 1 pound asparagus (trimmed)
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Step 7: Finish the Asparagus

Remove the asparagus from the heat and toss with grated Parmesan cheese.

• Cooked asparagus from Step 6
• 1/4 cup Parmesan cheese (grated)

Step 8: Make the Pan Sauce (Optional)

After removing the chicken from the roasting pan, place the pan on the stove over medium heat. Add chicken broth to the pan and scrape up any browned bits from the bottom. Simmer for a few minutes, then stir in chopped parsley and lemon juice from the remaining lemon.

• Pan juices from the roasted chicken
• 1 tablespoon chicken broth
• 1/4 cup fresh parsley (chopped)
• Juice from 1 lemon

Step 9: Rest and Serve

Let the chicken rest for 10-15 minutes before carving. Serve the roasted chicken with the roasted red potatoes, garlic Parmesan asparagus, and the optional pan sauce.

• Roasted chicken from Step 3
• Roasted potatoes from Step 5
• Garlic Parmesan asparagus from Step 7
• Pan sauce from Step 8 (optional)