Roast Chicken with Potatoes, Lemon, and Asparagus

I am so excited to share this recipe with you. It's a Martha Stewart favorite recipe of mine.

The ingredients are fairly simple and it's all made in one dish. How nice is it to serve dinner and only have one pan to clean?!

You can click here or on the picture to go to the recipe on Martha Stewart's website. But first, consider tweaking the recipe a little as I have done. Add some cubed zucchini and yellow squash, maybe even some mushrooms when you add the asparagus as the recipe calls. Also, for a little more flavor, I like to add a little chicken herb seasoning when I salt & pepper the chicken. And lastly, please use coarse ground salt, coarse ground pepper, lemon wedges, and fresh thyme sprigs (if at all possible). If you've never used coarse ground salt, give it a try. You'll love cooking with it. (The same goes for course ground pepper.) I buy the Morton's Kosher Coarse Ground Gourmet Salt. It comes in a big box and will last forever. The fresh thyme is the final touch that really makes this dish. It smells so good when it comes out of the oven. The lemon wedges give it a great flavor, too, so be sure to have those when you prepare this dish.

Instead of snagging the photo from MSL's website for the recipe, I've placed my own on here. Mine looks different because I added the extra veggies I mentioned above. It makes it more of a meal with all those yummy steamed veggies on top. This is what I'm making for my family tonight.

If anyone tries this dish, please let me know how it turned out.

Enjoy! -Karol :0)