Careme

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.5–2 lb $3.49/lb
• Green asparagus, woody ends trimmed

  8 oz $3.99/lb sale
• Kroger® Gold Potatoes, cut into 1-inch pieces

  12 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 plus 1 teaspoon
• Dijon mustard

  1 teaspoon
• Garlic powder

  1/4 teaspoon, optional for potatoes
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken very dry. Gently loosen the skin over the breast and thigh with your fingers, keeping it attached.
2. Mix the minced garlic, Dijon mustard, 1 teaspoon olive oil, lemon zest from half the lemon, 1/2 teaspoon salt, and black pepper. Rub this mixture under the chicken skin directly onto the meat, then smooth the skin back over the top.
3. Rub the outside of the chicken skin with a tiny drizzle of olive oil and season with salt and pepper only. This keeps the skin crisp and prevents garlic or mustard from burning.
4. Toss the potatoes with 1 tablespoon olive oil, salt, pepper, and optional garlic powder. Spread them on a rimmed sheet pan and place the chicken skin-side up among the potatoes.
5. Roast for 30 minutes. Toss the potatoes, then continue roasting 8–10 minutes more.
6. Add the asparagus to the pan, drizzle lightly with olive oil, and season with salt and pepper. Roast 7–9 minutes, until the asparagus is just tender and the chicken reaches 165°F in the thickest part.
7. Rest the chicken 5–10 minutes. Squeeze fresh lemon over the asparagus and potatoes, sprinkle with parsley, and serve half the chicken now with the rest saved for another lunch if desired.