Preheat the oven to 425°F (220°C). Pat the chicken dry and rub it with olive oil, salt, pepper, minced garlic, and chopped rosemary. Place the lemon quarters inside the cavity.

Roast the Chicken

Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste occasionally with juices.

Pomme Dauphinois

Prepare the Dish

Grease a baking dish with butter. Layer half of the sliced potatoes at the bottom. Mix heavy cream, minced garlic, salt, and pepper, then pour half over the potatoes. Add the remaining potatoes and top with the remaining cream. Sprinkle grated cheese on top.

Bake

Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for an additional 15 minutes, until golden and bubbly.

Grilled Asparagus

Grill the Asparagus

Toss the asparagus with olive oil, salt, and pepper. Grill over medium-high heat for about 5-7 minutes, turning occasionally, until tender.

Jus de Poulet

Make the Sauce

In a saucepan, combine chicken stock and white wine. Bring to a boil and reduce to a simmer for about 10 minutes. Stir in butter and thyme, season with salt and pepper to taste.