Roast Chicken with Potatoes, Lemon and Asparagus

Serves 4, Prep Time 10 minutes, Total Time: 1 hour 10 minutes

1 1/2 lbs. new potatoes, washed and cut in halves
3 Tbsp b utter, cut into small pieces
coarse sea salt and ground pepper
1 1/2 lbs chicken breasts, cut in halves or thirds (marinade for at least a couple of hours)
1 bunch asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Chicken Marinade:
1/2 cup lemon juice, 1/4 cup oil, 1 Tbsp sugar, 1 Tbsp cider vinegar, 2 tsp salt, 1 clove minced

Preheat oven to 475 degrees. Place potaotes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 minutes.

Place chicken 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, 10-15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.