Roasted chicken with potatoes, asparagus, and lemon

Yum! This is so, so tasty! And easy! One pot, too. Pretty perfect meal. I found this great recipe on MarthaStewart.com. The potatoes are super crispy on the outside and soft inside and sweetened from the lemon, and the roasted lemon is very mellow and sweet instead of tart and acidic. The asparagus is cooked perfectly and still has a little crunch and the pan juices are flavorful and great drizzled on top. She recommended a roasting pan which I think would work fine. I only had a pyrex one, so I opted for a cast iron skillet instead so the potatoes would be crispier. It worked perfectly. Also, I got 4 chicken legs instead of a whole chicken cut up because it was way cheaper. I recommend that, as long as you like dark meat. The whole dinner cost $12 and would serve 4 (or 2 and then lunch the next day). Jamie was so psyched about it he asked, "Do I get to live like this forever?" with a big grin on his face.

Ingredients:
4 chicken legs
1 1/2 pound little red potatoes, halved
3 tbsp butter cut into little pieces
salt and pepper
1 bunch asparagus, trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
1 tsp dried thyme (she says fresh, but I didn't have any)

Directions:
Preheat oven to 475. Put the potatoes and 1 1/2 tbsp butter in the skillet and season with salt and pepper. Roast for about 20 minutes until golden brown.

Place the chicken (skin-side up) on top of the potatoes and season liberally with salt and pepper. Roast until chicken starts to brown, about 20 minutes. Add the asparagus, thyme, lemon, and remaining butter and return to the oven for about 10 minutes until chicken is cooked through and asparagus is tender.

Serve drizzled with pan juices.