Roasted Chicken with Parsley Potatoes and Asparagus

• 1 bunch fresh parsley
• 1 pound small red potatoes
• 2 tablespoons lemon juice
• 1/4 cup butter, melted
• Salt and pepper
• 1 whole chicken (about 4 pounds)
• 1 (2/3-ounce) package fresh rosemary
• 1/2 pound asparagus

1. To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley.
2. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan.
3. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated.
4. Season with salt and pepper and sprinkle with the chopped parsley.
5. Cover with plastic wrap, and set aside until ready to cook.
6. To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard.
7. (Often the innards are packed in a small package and placed inside the main cavity.
8. Sometimes these are placed in the neck cavity, so be sure to check there, too.)
9. Rinse the chicken well and pat dry.
10. Cut off any visible fat around the cavities.
11. Place the chicken in a baking pan with the breast side facing up.
12. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs.
13. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper.
14. Cover with plastic wrap and refrigerate until ready to cook.
15. To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water.
16. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl.
17. Add a few tablespoons of water and cover with waxed paper or plastic wrap.)
18. Refrigerate until ready to cook.
19. One and one-half hours before mealtime, preheat the oven to 350F.
20. One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
21. One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
22. Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
23. Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink.
24. If the juices run clear, cover with aluminum foil and let stand for 10 minutes.
25. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
26. Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender.
27. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.)
28. Drain off the water.
29. Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.

parsley, red potatoes, lemon juice, butter, salt, chicken, rosemary, asparagus

Taken from www.epicurious.com/recipes/food/views/roasted-chicken-with-parsley-potatoes-and-asparagus-380142 (may not work)