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Position oven rack in upper third of oven; preheat oven to 375°F.
Arrange chicken on one half of a large rimmed baking sheet.
Arrange 12 ounces potatoes and 8 ounces 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 2 tablespoons lemon juice, 2 tablespoons shallot, 1 tablespoon mustard, 2 teaspoons 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 and move to one side of the pan; arrange 1 pound 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 2 tablespoons parsley and 1 tablespoon dill.
Serve with lemon wedges.