Walk-Away Roast Chicken with Spring Vegetables

Name: Walk-Away Roast Chicken with Spring Vegetables
Yield: Serves 4
Ingredients: 1/2 cup, sugar; 1/2 cup, table salt; 1 , whole chicken (4 1/2- to 5-pounds), giblets discarded; 2 tablespoons, unsalted butter or flavored butter, softened; 1 tablespoon, olive oil; , Ground black pepper; 1 pound, potatoes, small, scrubbed and quartered; 1/2 pound, shallots, peeled and halved; 1 pound, asparagus, tough ends trimmed and cut into 2-inch lengths; 1 , (9-ounce) box frozen artichokes, thawed and patted dry; 3 tablespoons, olive oil; , Salt and pepper

Main Courses
Chicken
Vegetables

Roast chicken is a satisfying dish, but achieving a crisp, golden skin and juicy meat can be difficult and time-consuming.

SERVES 4

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