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.

Instructions

  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. Cook to internal temp of 165°F.

Variations

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.