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1
To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley.
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2
Cut the potatoes in half (or quarters, if they are large) and place on a baking pan.
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3
Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated.
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4
Season with salt and pepper and sprinkle with the chopped parsley.
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Cover with plastic wrap, and set aside until ready to cook.
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6
To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard.
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7
(Often the innards are packed in a small package and placed inside the main cavity.
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8
Sometimes these are placed in the neck cavity, so be sure to check there, too.)
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9
Rinse the chicken well and pat dry.
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10
Cut off any visible fat around the cavities.
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Place the chicken in a baking pan with the breast side facing up.
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12
Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs.
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13
Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper.
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Cover with plastic wrap and refrigerate until ready to cook.
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15
To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water.
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16
(Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl.
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Add a few tablespoons of water and cover with waxed paper or plastic wrap.)
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18
Refrigerate until ready to cook.
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19
One and one-half hours before mealtime, preheat the oven to 350F.
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20
One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
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21
One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
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22
Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
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23
Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink.
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24
If the juices run clear, cover with aluminum foil and let stand for 10 minutes.
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25
If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
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26
Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender.
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27
(Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.)
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28
Drain off the water.
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29
Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.
