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

1. eheat oven to 425. Place chicken, breast side up, in shallow roasting pan.

2. Combine 2 tbsp oil, chopped rosemary, and garlic in small bowl; brush over chicken.

3. 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.

4. 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.

5. 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.

6. Sprinkle reserved lemon peel over chicken. Serve with veggies and pan juices.

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