Herb Butter Chicken with Asparagus and Peas

Since Spring arrived, wanted to try something refreshing. This is an updated recipe from the original on ABCs "The Chew". Their cooking time given in the recipe is all off. So modified the recipe to reflect the actual cooking time.  Very good meal, even though I burn my hand for it (read below).

Requirements:

• Instant thermometer
• Large oven safe pan 
• KITCHEN TOWEL!!!!! (So you will not burn your hand after taking the pan out of the oven) 
• prep! Cut up, measure, organize everything before you start cooking

Ingredients:

• 4 Chicken Breasts (skin on; bone-in)
• 1/2 cup Parsley (leaves picked and chopped)
• 1/2 cup Mint (leaves picked and chopped)
• 1 1/2 sticks Butter (softened)
• 1 large Shallot (finely chopped)
• 1 cup White Wine
• 2 cups Asparagus (cut 1/8-inch thick on the diagonal)
• 1 cup Peas (blanched)
• 1 Lemon (zest and juice)
• Olive Oil
• Salt and Pepper

Notes before starting:

• Make sure to have a kitchen towel on hand, AND REMEMBER TO USE IT! After safely transferring the pan from the oven back to the stove, I proceed to grab the handle! Needless to say I had a "duh!" moment and a scorch hand! Just remember to wrap the handle with the towel after you take it out of the oven.
• Buy small breast if possible. Harris Teeter only had large ones, so cooking process took longer than what The Chew stated. Small or Large, just remember to check internal temperature every 15 minutes
• For the white wine, would recommend drinking using a good bottle of chardonney
  
  

Steps:

1. Preheat the oven to 375 degrees F. Combine the butter and chopped herbs in a bowl and mash with a plastic spatula to combine. Remove one third to a bowl and reserve. TIP: When making compound butters, start with softened or room temperature butter to easily incorporate herbs or other mix-ins.
2. Working with the chicken, loosen the skin with your fingertips, gently separating the skin from the meat. Rub about 1 tablespoon of butter under each breast.
3. Wash your hands and then season the chicken on both sides with salt and pepper.
4. Place a large saute pan over medium-high heat and add about 3 tablespoons of olive oil. Carefully add the chicken, skin-side down, and cook for 4 to 5 minutes until golden brown and crisp. Flip the chicken and place in the oven. Cook for about 30 to 45 minutes, or until the internal temperature reaches 165 degrees F. Check temperature every 15 minutes while in the oven. Remove the pan from the oven (Using A Towel!!!) and remove the chicken from the pan to rest. 
5. With a towel :-), remove most of the grease from pan, leaving only 1 tablespoon. Place the pan back on the stove over medium-high heat. 
6. Add the shallot and season with salt and pepper. Cook for 1 to 2 minutes, until just slightly softened. Add 3 tablespoons of the remaining herb butter and swirl the pan to emulsify the sauce. Add the asparagus and peas and season with salt and pepper. Toss to warm through, about 2 minutes. Deglaze with the white wine and reduce by half, about 5-6 minutes. Take the pan off the heat (should not need towel by this point :-). Add the lemon zest and juice. Taste and adjust seasoning. Serve the chicken with the asparagus and peas.