Roast Chicken With Potatoes, Lemon, and Asparagus

• lbs new potatoes, halved↗1 1⁄2 lbs
• tablespoons butter, cut into small pieces↗3 tablespoons
• coarse salt and pepper
• (3 lb) package whole chickens, cut up1
• lb asparagus, trimmed and cut into 2 inch pieces↗1 lb
• lemon, cut into 8 wedges↗1
• sprigs fresh thyme↗6 sprigs

Step-by-step instructions

1. 1

   Preheat oven to 478 degrees.

2. 2

   Place potatoes and half the butter in a shallow roasting pan.

3. 3

   Season with salt and pepper.

4. 4

   Roast, tossing once, until potatoes are golden, 20-25 minutes.

5. 5

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

6. 6

   Scatter asparagus, lemon, remaining butter, and thyme around chicken.

7. 7

   Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.

8. 8

   Serve with pan juices.