Crispy Roasted Potatoes and Asparagus

This recipe goes with the Ultimate Roast Chicken with French Herb Seasoning.
Serves 6


+ Add To Shopping List
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


Cook: 45 Minutes

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.

Note: Nutritional analysis is per serving.

Created date

January 2011

Nutritional Information

Calories 150
Caloriesfromfat 27 %
Protein 4.5 g
Fat 4.7 g
Satfat 0.7 g
Carbohydrate 23 g
Fiber 3 g
Sodium 211 mg
Cholesterol 0.0 mg