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Directions
Stuff the chicken with as many of the quarter pieces of lemon as possible. Stuff the chicken
with 4 to 6 of the pearl onions, 2 to 4 of the garlic cloves, and a sprig of fresh rosemary.
Place
the chicken in a large roasting pan containing 2 tablespoons of the olive oil and a half-cup of
water.
Melt the butter and stir it into the remaining olive oil. Brush some of this mixture on the
chicken.
Squeeze two of the lemon quarters over the chicken. Sprinkle the the chicken with the oregano,
sea salt, and black pepper.
Place the lemon skins, from the two squeezed lemons, on top of the chicken. Arrange 4 rosemary
springs over the chicken and add any of the remaining lemon quarters to the pan.
Bake in a 325°F oven for 45 minutes. While the chicken roasts, occasionally brush more of
the butter and olive oil mixture onto the chicken.
After the 45 minutes roasting time, add the finger potatoes, the remaining onions and garlic,
and the remaining rosemary sprigs to the pan. Arrange evenly around the chicken. Bake for an
additional 45 minutes to an hour, and brush the chicken and the potatoes with more of the butter and
oil mixture (two or three times during the remainder of the roasting time).
When the chicken is almost done (170°F on a meat thermometer), coat the asparagus with
some of the butter and oil mixture and then arrange the asparagus around the chicken.
Roast for another 6 to 8 minutes, but make sure not to overcook the asparagus.
When done, place the chicken on a cutting board and tent it with foil. Let it rest for about
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