Lemon And Garlic Chicken With Spring Market Vegetables

Ingredients

some thyme leaves
some salt and pepper
1 young chicken about
2 teaspoons sea salt
2 teaspoons black pepper
2 tablespoons olive oil
1 vidalia onion
3 garlic
2 lemons juice
1/2 cup dry wine
1 1/2 cups chicken stock
1/2 pound baby carrots with green tops attached
1/2 pound pencil asparagus
5 tablespoons butter
1/8 salt and pepper
1 cup chicken stock
1/4 tablespoon salt and pepper

Instructions

When the chicken is fully cooked, remove from the saute pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.