chicken w/potatoes, lemon, and asparagusroast chicken with potatoes, lemon, and asparagus

Fairly easy and super delicious. Recipe from Everyday Food April 2007.

1.5 pounds new potatoes, halved (I used Yukon gold and cut them into fourths)

3 tablespoons butter, cut into small pieces

coarse salt and ground pepper

1 package cut-up whole chicken (cut the breast pieces in half, so 10 pieces total)

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 lemon, cut into  wedges

6 sprigs fresh thyme (I just used the dried thyme I had on hand.)

1. Preheat over to 475. Place potatoes and half the butter int a roasting pan (no more than 3 inches deep so chicken will be dark and crispy); season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.