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1
Cut the chicken legs about 1/2 inch deep in a few places; this will help the marinade penetrate the meat.
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2
Mix together the oregano, juice from one of the lemons, and a pour of olive oil. Rub this all over the chicken. Leave chicken to marinate for a half hour outside the fridge or for a copule of hours inside the fridge. Don't leave overnight, however, as the lemon juice will affect the meat.
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3
Preheat oven to 400u00b0F. Heat a griddle pan, season the chicken generously; place sidn side down on griddle. Once chicken is golden and starts to crisp (about 4 minutes), turn bird over and add a whole lemon to the pan; place pan in preheated oven.
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4
While chicken is cooking, scrub potatoes and place in a pan of cold, salted water. Bring pan to boil; simmer potatoes until cooked. Drain in colander, and place them back in the pan along with a couple tablespoons of butter, a squeeze of lemon juice, and a hefty pinch of salt and pepper. Place lid on pan to keep potatoes warm.
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5
After 45 to 55 minutes, chicken should be golden and the meat tender and cooked. Text to check doneness by pinching leg away from bone; if it comes away easily, you're good. If not, put back in oven for another 10 minutes or so. When bird is done, set aside lemon and place chicken on a platter and let rest 5 minutes.
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6
Pour any excess fat out of griddle pan; put asparagus into it in a single layer. Griddle for about 4 minutes until tender. Toss asparagus with a bit of olive oil, salt and pepper and a squeeze of lemon juice. Arrange asparagus and potatoes around chicken on platter; cut roasted lemon in half, squeezing some juice over the arrangement. Scatter the aromatic herbs over everything.
