Preheat oven to 400°; slice the potatoes into 1-inch pieces, toss with 1 tbsp oil, salt/pep + fave spices (we like garlic powder); roast 25-30 min until breast; toss with ¼ cup hickory sauce

Meanwhile, cut half the chicken into evenly-sized pieces; heat 1 tbsp oil in a skillet over medium; sear pieces 6-8 min per side until meat browns evenly + no pink remains; let rest 5 min on a cutting board + slice

Cut asparagus into ½-inch pieces; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until breast + bright green; divide all between plates—bon appétit!