Roast Chicken with Lemons, Asparagus and Potatos

Ingredients
6 tsp thyme, "6 sprigs of fresh thyme"
3 tsp olive oil, recipe calls for 3 Tbs butter
1 medium lemon(s), cut into 8 wedges
1 pound uncooked new potatoes, cut into halves
1 chicken light meat chicken
1 pound asparagus, "1 bunch"

Instructions
1. 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.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. 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.

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