I couldn’t wait for Haley to start Kindergarten. Those extra hours that would finally be mine. I looked longingly at my to-do list of what I could finally get accomplished.
Then she started. And everyone on Facebook knows how that went down. Not even this or this or this could make me feel better. But let’s put aside the drama and emotion for a minute. My lists? Untouched. My fantasies of relaxing? Squashed. Like a bug. I cannot believe I actually have less time than I did before.
Instead, I pick her up each day and we both look at each other as if to say, “Can you get the license plate number of the truck that just hit me.” She’s exhausted from the 3-hour academic attack thrust upon her. And me? I’m exhausted from either helping in the classroom, or from racing around like a chicken with its head cut off, trying to jam in as much as possible during that precious and short-lived time.
I am grateful for simple, easy, few ingredient meals that deliver tons of flavor and are inexpensive. This has been one of my favorite dinners for a long time. Now, even more so.
(For the HalfPops Giveaway Winners, please visit the original post and scroll down to the bottom.)
Roast Chicken with Potatoes, Lemon, and Asparagus
Prep time: 10 minutes
Cook time: 1 hour
• 1 1/2 pounds yellow or red new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 3 pounds bone-in chicken (legs and thighs)
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme or 1 teaspoon dried
Preheat oven to 475 degrees. Place potatoes and half the butter in a shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
(originally from Martha Stewart)