Keep an eye out for the rainbow of small potatoes available in the market—from tiny golden to invitingly purple ones that roast quickly to a subtle sweetness alongside tender spring asparagus. If you grow lemon thyme in your garden, sprinkle that over the roasted veggies.


  1. Heat oven to 425°F. Mash the butter and 1 tablespoon sage together with a fork in a small bowl. Loosen the skin over the chicken breasts with your fingers; gently spread sage butter over chicken under the skin. Smooth the skin back over the meat; season with salt and pepper. Place chicken, skin-side up, on foil-lined rimmed baking sheet. Set aside.

  2. Toss potatoes, oil, thyme, salt, and pepper; spread on a second foil-lined rimmed baking sheet. Place potatoes in oven; roast 20 minutes, stirring once.

  3. After 20 minutes, stir asparagus into potatoes. Place the pan of chicken in oven, on a second rack. Roast chicken and potato mixture for about 20 to 25 minutes or until chicken is no longer pink near bone and vegetables are tender.


Just BARE® Bone-In Chicken Thighs may be substituted for Just BARE® Bone-In Split Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.