Heat oven to 475°F. Line a rimmed baking sheet with nonstick foil.
Place chicken, breast side down, on baking sheet. Drizzle with 1 Tbsp each butter and lemon juice. Sprinkle with 1/2 the thyme, salt, tarragon and pepper. Put lemon rinds in body cavity. Tie legs together with kitchen twine.
Roast chicken 20 minutes. Reduce temperature to 400°F. Turn chicken breast side up, drizzle with remaining butter and lemon juice and sprinkle with remaining thyme, salt, tarragon and pepper. Roast 30 minutes more.
Place asparagus around chicken, turning to coat with pan juices. Roast 10 to 15 minutes until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170°F and asparagus are crisp-tender. Let stand 10 minutes before carving.
Skim fat off pan juices. Serve juices with the chicken and lemon wedges with the asparagus.
Calories 361 Fat 23g Saturated fat 8g Cholesterol 109mg
Sodium 324mg Carbohydrate 5g Fiber 1g
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
Roasted Meals
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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