Sounds fancy no? No... not really fancy. Pretty homey actually. Melt in your mouth buttery potatoes with tangy sweet green beans and delicious chicken. Yes, I know it's a bit of a run on sentence, but it was worth it. Trust me.
This is a fall back recipe for me. It's truly delicious, and although it takes a while... 45-60 minutes... it's absolutely worth it. This recipe is courtesy of the lovely Martha Stewart. I adore many things she's done. Catching her on tv is always a bonus, and I love watching the old episodes where she's in the kitchen with her mom. I've attempted many things because of her. I know it's cliche and probably silly, but I remember watching her as a kid and being completely enraptured. I wanted to BE her. She cooks, decorates, does crafts, has animals, a family, and an amazing garden... who didn't want to be her? Oh right.... every other ten year old girl didn't. Eh, what can you do. :D
Roast Chicken with Potatoes, Lemon, and Asparagus
1 1/2 lb. Small New Potatoes, halved (I tend to quarter... that's just me though.)
3 Tbsp. Butter, cut into small pieces
Salt and Pepper
About 3 lb. Chicken - You can use a cut up fryer chicken or the pre-butchered kind
1 bunch asparagus (about a pound) Trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
8 sprigs fresh thyme
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 (skinless is totally fine - you just don't get the crispy crunchy goodness) on top of potatoes; season with salt and pepper (or whatever you choose, I usually sprinkle rosemary on as well) 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, Veggies, and lemon drizzled with pan juices.
Roasted Balsamic Green Beans
2 small or 1 large shallot, sliced
3-4 cloves garlic, diced or smashed
2-3 Tbsp balsamic vinegar
1 tsp spicy mustard
1 tsp sugar
Salt and pepper
1 pound green beans
Whisk together balsamic, mustard, and sugar. Prepare green beans. In mixing bowl put green beans, garlic and shallot. Pour balsamic mixture over top, toss. Spread out onto a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 5-15 minutes until beans are tender and fragrant.
And.... the potatoes again since they're so amazing...