Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Morel-Rubbed Roasted Chicken

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Joseph de Leo

At chef John Fleer's restaurant Rhubarb, in Asheville, North Carolina, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Fresh morels soak up the juices released from the chicken as it roasts. If fresh morels are not available, 1 oz. of dried and reconstituted morels will yield about 4 oz. of fresh.