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 - 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.
This recipe originally called for a cut up whole chicken. I use only boneless, skinless chicken breasts and it's wonderful.
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 536 (57%)|
|Amt Per Serving||% DV|
|Total Fat 59.5g||79 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 274.9mg||85 %|
|Sodium 346.7mg||12 %|
|Potassium 1436.9mg||38 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 28g|
|Protein 66.8g||95 %|
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Calories per serving: 940
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