Spring - with a hint of winter...Welcome to Utah!

This is a weird time of year in Utah, 70°F one day and then snow the next.  Not sure what to wear, eat, do outside, do inside, it's a real quandary (I know, not a word I usually use but seemed to fit).
So, in trying to eat healthier and still have a relatively quick weeknight meal, I'm trying to use a lot of chicken thighs. Let's face it, more tasty, less expensive and can take overcooking if it happens.  This dish combines the comfort quality of roasted chicken with the spring-time ingredients of asparagus and white wine.  We served this over white rice with a salad, but you can serve it however you would like!

SKILLET ROAST CHICKEN WITH ASPARAGUS AND WHITE WINE SAUCE

Yield:  4 servings

INGREDIENTS

1 3- to 4-lb. chicken, trimmed and cut into 8 pieces, or 8 bone-in, skin-on thighs
Lawry’s Season Salt
Freshly ground black pepper
3 tbsp. unsalted butter, room temperature
4 garlic cloves, crushed
1 onion, halved and then sliced thin
1 lb. asparagus, trimmed and cut in half
8 oz. mushrooms, sliced
1/3 c. low-sodium chicken stock
1/3 c. dry white wine (or double the chicken stock if not using wine)
2 tbsp. chopped fresh parsley

DIRECTIONS

1. Preheat oven to 450°F. Rinse and dry chicken thoroughly, then generously season with salt and pepper. Massage 2 tablespoons butter over and under the skin.
2. Heat a large cast-iron skillet over medium-high heat; add garlic and onion and sauté until soft, careful not to burn garlic. Place chicken skin side up on top of vegetables (avoid overlapping chicken) and roast until internal temperature is 165°F, 30 minutes – If using convection roast, time should be around 20 min. and if you desire crispier skin, finish chicken under broiler.
3. Transfer chicken to a plate to rest and cover loosely with aluminum foil.  Return skillet with onion and pan drippings to the stove.  Add stock and wine and season with salt and pepper and bring to a boil. Reduce to a simmer, then add asparagus and mushrooms.  Using a wooden spoon, scrape bottom of pan to release brown bits.  Reduce temperature and simmer until asparagus is almost fork tender, 5 minutes. Add remaining butter and stir into sauce.
4. Add chicken and juices back to skillet and spoon sauce over chicken.  Put dish back in oven for about 5-6 min. for everything to come up to temp.  Sprinkle with sea salt and garnish with parsley. Serve over rice/potatoes/pasta.