Chicken with potatoes and asparagus

My BFF wanted a recipe with chicken that didn't end up with the chicken all dried out. So. Here is one of the family's favorites.

Bonus, it is gluten free, and so is she. :)

Ingredients
four or five potatoes, sliced into quarter inch slices
butter. 3 tablespoons. Or four. Or however much you want to add. It's butter. Everything tastes better with butter.
salt and pepper to taste
two or three chicken breasts, cut into chunks
1 bunch of asparagus. (or two...asparagus is amazingly yummy with butter...) cut in 2 inch pieces.
1/4 cup lemon juice
1 teaspoon fresh thyme or 1/2 teaspoon dried

Preheat oven to 475 F. Spray a pan with Pam or smear with some oil on the bottom so the potatoes don't stick to the pan--and they do like to glue themselves permanently to pans--layer sliced potatoes in a pan, cut the butter into chunks and put half of it on the potatoes, season with the salt and pepper. Put pan in preheated oven, cook about 20 minutes. The potatoes should start getting lightly browned. Stir them around about halfway through this step.
Remove pan from oven. Layer the chicken on top of the potatoes, sprinkle with salt and pepper, put back into the oven and roast another twenty minutes.
Remove pan from oven again, add asparagus and sprinkle thyme and drizzle lemon juice over everything, put the rest of the cup up butter on top. Put back in the oven and cook for another 5 to 10 minutes.

The original recipe was from Martha Stewart. I did a few tweaks to make the prep easier.

THE Magpie

PS, if you parboil green beans, you can use them instead of asparagus. In case anyone doesn't like asparagus. I know you're out there...

PPS, this is for three or four people. I figure 2/3 of the current chicken breast size per person, and around 1 to 1 1/2 potatoes. So if you need more servings, there's a baseline to start from.