Ingredients

Instructions

  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.