Roast Chicken With Potatoes, Lemon, And Asparagus

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

1. Preheat oven to 478 degrees.
2. Place potatoes and half the butter in a shallow roasting pan.
3. Season with salt and pepper.
4. Roast, tossing once, until potatoes are golden, 20-25 minutes.
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. Scatter asparagus, lemon, remaining butter, and thyme around chicken.
7. Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
8. Serve with pan juices.

new potatoes, butter, salt, whole chickens, lemon, thyme

Taken from www.food.com/recipe/roast-chicken-with-potatoes-lemon-and-asparagus-222931 (may not work)