Categories: Meals
Ingredients
- 4 to 5 lb. roasting chicken
- 3 tbsp olive oil, divided
- 2 tbsp chopped fresh rosemary leaves, plus fresh sprigs
- 2 garlic cloves, minced
- 1 lemon
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 1/4 cups chicken broth, divided
- 2 large sweet potatoes, peeled and cut into thick wedges
- 1 medium red onion, cut into 1/4-inch wedges
- 1 lb. asparagus, trimmed
Directions
-
eheat oven to 425. Place chicken, breast side up, in shallow roasting pan.
-
Combine 2 tbsp oil, chopped rosemary, and garlic in small bowl; brush over chicken.
-
Grate 1 tsp peel from lemon; set aside. Cut lemon into quarters; squeeze juice over chicken and place lemon quarters and rosemary sprigs in cavity. Sprinkle chicken with 3/4 tsp salt and 1/4 tsp pepper. Pour 1 cup broth into bottom of roasting pan; roast 30 minutes.
-
duce oven temp to 375. Arrange sweet potatoes and onion wedges in single layer around chicken in roasting pan. Drizzle remaining 3/4 cup broth and 1 tbsp oil over vegetables; roast 15 minutes.
-
Arrange asparagus in roasting pan; sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper. Roast 10 minutes or until chicken is cooked through and veggies are tender. Transfer chicken to cutting board. Tent with foil; let stand 10 to 15 minutes.
-
Sprinkle reserved lemon peel over chicken. Serve with veggies and pan juices.