Heat your oven to 450 degrees
Spatchcock the chicken-cut out the back bone and push down on the breast bone to flatten the breast
Rub 1 tablespoon of oil on all sides of the chicken. Combine 3 teaspoons of Kosher salt, fresh ground pepper, granulated garlic and paprika. Rub this seasoning blend on all sides of the chicken
Heat the two skillets on the stove top for 5-7 minutes on medium-high heat
Place the chicken skin side down in the 12 inch cast iron skillet
Place the 10 inch skillet on top of the chicken
Place the chicken in the oven and roast for 30 minutes or until the chicken reaches 155 degrees
Prick the potatoes a few times with a fork
Place the potatoes in a single layer in a microwavable container. Add 1/2 cup of water and microwave for 8 minutes. Turn the potatoes and cook for another 8 minutes
Toss the asparagus in 1 teaspoon of oil and season with salt and pepper
Place the asparagus in the 10 inch skillet
Cook the chicken and asparagus until the chicken has reached 165 degrees and the asparagus is done-about 10 minutes
Remove the top skillet and set aside
Remove the chicken from the bottom skillet and place on a cutting board. Tent the chicken with foil and let it rest for 10 minutes
Add the potatoes to the chicken juices in the 12 inch skillet
With a mug, crush the potatoes into the chicken juices. Sprinkle the thyme and rosemary on the potatoes. Cook on the stove top for 3 minutes, until the potatoes are brown. Turn the potatoes over and brown on the other side for another 3-4 minutes. Check the potatoes for seasoning, add salt and pepper if necessary