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Preheat oven to 375°F. Place chicken on a clean work surface and cover with plastic wrap.
Using a meat mallet, pound the chicken pieces to an even ½-inch thickness.
Arrange on one half of a large rimmed baking sheet.
Arrange potatoes and carrots in a single layer on the other half of the pan.
Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, ½ teaspoon salt and ¼ teaspoon pepper.
Bake for 15 minutes.
Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
Remove the pan from the oven; switch the oven to broil.
Stir the potato-carrot mixture; arrange asparagus in the center of the pan.
Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes.
Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.