Crispy Roasted Potatoes and Asparagus
This recipe goes with the Ultimate Roast Chicken with French Herb Seasoning.
How to Make It
Step 1
1
Put potatoes in pan when chicken goes in the oven; cook, turning occasionally, until brown and crisp (chicken will be done). Transfer potatoes to a platter, tip juices out of chicken into pan, and set chicken on platter. Increase oven to 500°, toss asparagus in pan juices, and roast in the pan until tips crisp, 8 to 10 minutes.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
1 1/2 pounds peeled, halved small Yukon Gold potatoes
2 pounds thick asparagus, trimmed
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh chives
1/2 teaspoon sea salt
1/2 teaspoon pepper
Directions
Step 1
1
Put potatoes in pan when chicken goes in the oven; cook, turning occasionally, until brown and crisp (chicken will be done). Transfer potatoes to a platter, tip juices out of chicken into pan, and set chicken on platter. Increase oven to 500°, toss asparagus in pan juices, and roast in the pan until tips crisp, 8 to 10 minutes.
Step 2
2
Note: Nutritional analysis is per serving.
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