Easy Roast Chicken with Asparagus and Leeks Recipe

Ingredients (6)

• 1 whole butterflied chicken (about 4 pounds, see note), neck and backbone reserved
• Kosher salt and freshly ground black pepper
• 4 large leeks, whites and greens reserved separately, whites trimmed, washed, and split in half lengthwise
• 2 bay leaves
• 1 1/2 pounds asparagus stalks, trimmed and peeled if necessary
• 2 tablespoons olive oil