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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 4 large chicken breasts with skin and bones
  • 2 lemons
  • Salt and pepper
  • Several sprigs of thyme
  • 4 small ears of corn
  • 1 cup chicken broth
  • Olive oil
  • 4 small potatoes, halved
  • 1 bunch of asparagus
Preheat oven to 350 degrees.
Wash the chicken breasts and pat dry with paper towels.
Slice lemons into thick pieces. Squeeze a good amount of the juice over both sides of the chicken, catching the excess juice in a bowl. Place the breasts in a roasting pan, salt and pepper both sides liberally, and slip a couple of lemon slices and a sprig of thyme under the skin of each breast. Place chicken skin-side down in the pan and cook for 15 minutes. Shuck and clean the corn.
Remove pan and turn over the chicken pieces. Put corn in the roasting pan between chicken pieces. Pour chicken broth into bottom of pan and add any remaining lemon pieces (even the squeezed rinds) and thyme sprigs. Drizzle remaining lemon juice over the chicken. Then drizzle a small amount of olive oil over chicken and corn. Return to oven and bake for 1 hour and 15 minutes (you will add potatoes during cooking time). Turn the corn occasionally.
Meanwhile, in a small pan of salted water, cook potatoes just until barely tender, not fully cooked. Remove potatoes from water and add to roaster pan with some extra salt and pepper and a little drizzle of olive oil. They should be in the roasting pan about 45 minutes.
Place asparagus into the same water you used to cook the potatoes. Boil for a couple of minutes, drain and set aside.
During last 10 minutes of roasting the chicken, lay the asparagus across the tops of chicken breasts.
Don’t forget to serve pan juices with the meal!
(This recipe was contributed as part of a "Cook of the Week" feature.)

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