Roast Chicken New Potatoes and Asparagus

This is from one of my Food and Wine cookbooks. They say to serve this with a sauvignon blanc from New Zealand

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs new potatoes, cut into 3/4 inch pieces
• 10  garlic cloves
• 3 1⁄2 tablespoons  cooking oil
•  salt
• 4  bone-in chicken breasts
• 1  tablespoon lemon juice
•  black pepper
• 1  tablespoon butter, cut in quarters
• 1  lb asparagus, trimmed and cut in 1 inch pieces
• 1⁄2 teaspoon lemon zest

Directions

1. Heat the oven to 425. In a large roasting pan, toss the potatoes and garlic with 1 ½ tablespoons of the oil and ½ teaspoon salt.
2. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
3. Meanwhile coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan.
4. Sprinkle the chicken with lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper.
5. Top each piece of chicken with a piece of the butter.
6. Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes.
7. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes.
8. Stir and continue to cook until the chicken, potatoes and asparagus are done, 10-15 minutes longer.
9. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken.