Recipes
![Roast Chicken with Hasselback Potatoes and Asparagus by Chelsea Goodwin]()
Roast Chicken with Hasselback Potatoes and Asparagus by Chelsea Goodwin
Energy
745 cals
Protein
38 g
Carbs
22 g
Fat
55 g
Calculated automatically based on ingredients
Ingredients
- 1 small whole chicken
- 2 Tbs melted butter
- 2 Tbs olive oil
- 1 Tbs lemon juice
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 500g Baby potatoes (preferably red)
- Olive oil or butter (or a combination of both)
- Salt and any other seasoning or herbs, to taste
- Asparagus, trimmed
Directions
1
Preheat the oven to 200 degrees Celsius.
2
Prepare the potatoes by slicing them thinly but not all the way through, leaving about 3/4 of the potato intact.
3
Arrange the potatoes in a baking tray, cut side up, and drizzle with a few tablespoons of olive oil or butter, making sure to coat the potatoes evenly. Sprinkle with salt and any other desired seasoning or herbs.
4
Bake the potatoes in the preheated oven for approximately 1 hour, basting with additional oil or butter halfway through.
5
While the potatoes are baking, prepare the chicken by mixing together the melted butter, olive oil, and lemon juice in a small bowl.
6
Rub the mixture all over the chicken, making sure to coat it well. Season the chicken with salt, pepper, and Italian seasoning.
7
Place the chicken in a baking tray and roast in the preheated oven for 40 minutes or until cooked through.
8
While the chicken is cooking, prepare the asparagus by trimming the ends and washing them.
9
When the chicken is done, remove it from the oven and let it rest for a few minutes.
10
While the chicken is resting, place the asparagus in a baking dish and drizzle with a little bit of olive oil. Season with salt and pepper to taste.
11
Roast the asparagus in the oven for approximately 10-15 minutes, or until tender.
12
Serve the roasted chicken with the Hasselback potatoes and roasted asparagus on the side.
Have a question? Contact us
Have a question? Contact us
