Lemon thyme Chicken

6 cloves garlic, thickly sliced three shallots, finally chopped Half cup chicken stock 2 tablespoons butter, softened 1 tablespoon finally chopped fresh lemon thyme, or one lemon zest and 1 tablespoon thyme For whole chicken legs or four chicken breast 1 1/2 pounds yellow fingerling potatoes, have lengthwise or chopped zucchini 3/4 of a pound of asparagus, trimmed 1 tablespoon olive oil 1. place garlic, shallot and Stock in small sauce pan; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until garlic is soft and liquid is almost evaporated. Cool five minutes; stir in butter and time. 2. Pat chicken dry with paper towels. Use kitchen scissors, make a pocket between chicken and skin; push time mixture under skin. Or if using chicken breast just rub it on both sides of the chicken. 3. Cook, chicken, skin side down, and heated oiled grill pan, covered, over medium heat, 15 minutes. Turn chicken; cook, covered, about 35 minutes or until cooked through. Cover; stand 15 minutes. 4. meanwhile, boil, steam or microwave potato until just tender; drain. Cooked potato, asparagus, and lemon, inane grill pan, brushing with oil, until brown. 5. Serve chicken with potato, asparagus and lemon.