Dinner Tonight

I love spring and, even though it isn't quitespring yet, I am dying to roast a chick with asparagus. This will b dinner tonight we are subsituting reds for new pots and olive oil for butter - the skin wll be on the chick while cooking - but only the children will get to eat the skin (adults really shouldn't:)

We'll have a huge toss salad on the side as well - with fresh parmagiano! yummy!

I hope maybe you get a chance to try this and enjoy it too!



From:
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Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some citrus, new potatoes, butter, and newly in-season asparagus -- create a meal to welcome spring. We like scrumptious, dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.
Prep: 10 minutesTotal: 1 hour 10 minutes
Ingredients
Serves 4
1 1/2 pounds new potatoes, halved
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
Directions
Preheat oven to 475 degrees. Place 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.
Place chicken, skin side up, 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, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.