Careme

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.75–2 lb $3.49/lb
• Green asparagus, woody ends trimmed

  6 oz $3.99/lb sale
• Kroger® Gold Potatoes, halved or quartered if large

  8 oz $4.99 / 5 lb
• Kroger® Fresh Lemons Bag

  1 lemon $4.99 / 2 lb
• Garlic

  2 cloves, minced $1.50 each
• Parsley

  2 tablespoons chopped $1.89 each
• Olive oil

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat 1 half chicken very dry, especially the skin. If needed, tuck the wing tip behind the breast so it does not burn.
2. Prep the vegetables: halve or quarter 8 ounces gold potatoes, trim 6 ounces asparagus, mince 2 garlic cloves, chop 2 tablespoons parsley, and cut 1 lemon in half.
3. Toss the potatoes with 2 teaspoons olive oil, half the minced garlic, salt, and pepper on a small rimmed sheet pan. Push them to the edges of the pan.
4. Rub the half chicken with 1 teaspoon olive oil, 1 teaspoon Dijon mustard, the remaining minced garlic, salt, pepper, and the zest from half the lemon. Place it skin-side up in the center of the pan.
5. Roast the chicken and potatoes for 30 minutes. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, then add it to the pan around the chicken.
6. Continue roasting 10–15 minutes, until the asparagus is tender, the potatoes are browned, and the thickest part of the chicken reaches 165°F on an instant-read thermometer.
7. Rest the chicken for 5–10 minutes. Squeeze lemon over the asparagus and potatoes, scatter with chopped parsley, and plate the half chicken beside the vegetables with any pan juices spooned over the top.