Roasted Chicken & Fresh Asparagus

3	pounds chicken pieces (legs, thighs and wings)
1	pound new potatoes, halved
4	tablespoons butter, cut into small pieces and divided
	coarse salt and freshly ground pepper, to taste
1/2	pound asparagus, ends snapped
1	whole lemon(s), cut into wedges
4	sprigs fresh rosemary
	olive oil cooking spray Preheat oven to 475 degrees. [1] Spray a roasting pan with cooking spray. Place the potatoes, chicken pieces, and half of the butter in the roasting pan, season with salt and pepper and roast, tossing once, until potatoes are golden, about 40 minutes. [2] Scatter the asparagus, lemon wedges, rosemary and remaining butter around the chicken and potatoes and roast until the asparagus is tender and the chicken is cooked throughout, another 15 minutes. [3] Remove from the oven and using a turkey baster, drizzle the pan juices over the meat and vegetables several times. When the lemon slices cool, squeeze them over everything. Remove sprigs of rosemary and serve.