ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

INGREDIENTS
1.5 lbs new potatoes, halved
3 Tbsp butter, cut into small pieces
Coarse salt and ground pepper
1 pkg cut-up whole chicken (3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

DIRECTIONS
1. Preheat oven to 475. Place potatoes and half the butter in a roasting pan; season with salt/pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes
2. Place chicken, skin side up, on top of potatoes; season with salt/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, 5-15 minutes. Serve chicken, vegetable, and lemon drizzled with pan juices