Roast Chicken with Lemon, Potatoes, and Asparagus

I'm so glad I found this recipe from Reservations Not Required, because I apparently missed it when going through my Everyday Food magazine!

You know those commercials that talk about Roast-a-phobia? Well, I for sure have it. Short of Thanksgiving (and my mom helps me!), I have never, ever purchased or prepared a full bird. So I don't know some of the "lingo." When I first saw this post, I thought I could buy a package of pieces of a full chicken. Now, maybe I can; but there were none to be found at the grocery store when I went shopping, so I used chicken thighs. Anyone know if I'm living in my own chicken fantasy land, or if such a thing does exist?

Anyway, this dinner was super easy to prepare, even though it takes awhile to roast (and you have to do it in steps). I love dishes that contain all major food groups all in one pan!


Ingredients:

• 1 1/2 pounds new potatoes, halved


• 3 tablespoons butter, cut into small pieces


• Coarse salt and ground pepper


• 1 package cut-up whole chicken (about 3 pounds)


• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces


• 1 lemon, cut into 8 wedges


• 6 sprigs fresh thyme

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
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.