Roasting a cut-up chicken with bunches of asparagus and scallions makes for an easy, savory meal that doesn't stint on vegetables. The key here is to pile the asparagus into a mound, next to the chicken, so everything fits on the same pan. The stalks on top get brown at the edges, while the ones underneath soften but stay bright green. A lemon-mustard sauce spiked with coriander and garlic brings everything together. If you'd rather, you can substitute 3 1/2 pounds of your favorite bone-in chicken parts here for the whole, cut-up bird.

News Source : https://www.oregonlive.com/nytcooking/2026/05/778097361-lemon-chicken-with-asparagus.html