2 (2 1/2 to 3 lb.) chicken, cut up
Salt and pepper to taste
2 lbs. fresh asparagus, cleaned and trimmed
1/2 c. fresh mint leaves
1 clove garlic
2 lemons, thinly sliced
4 tbsp. butter, cut into pieces

Remove skin from chicken. Arrange chicken pieces in a roasting pan or Dutch oven. Lightly season with salt and pepper. Arrange asparagus spears over chicken. Mince garlic and mint; sprinkle over chicken and asparagus. Arrange lemon slices over all. Dot with butter. Cover. Bake in a preheated 350 degree oven for 30 to 45 minutes, or until chicken is cooked through.