Preheat oven to 400 degrees F. Lightly spray 1 of the roasting pans with nonstick cooking spray and set aside.
Lightly spray roasting rack with nonstick cooking spray and place inside the other roasting pan and set aside.
Mix together all of the ingredients for the marinade in a large plastic bag with a zip top. Remove 2 teaspoons of marinade for later use.
Cut the leek, first in half lengthwise, then crosswise into 1/2 inch slices. Cut both potatoes the same way.
Place the leek, potatoes, onions, and carrots into the marinade. Seal bag and toss to coat evenly. Arrange mixture into the roasting pan without the rack and place in the oven for 15 minutes.
In the meantime, trim the asparagus and cut in half crosswise. Brush the 2 teaspoons of reserved marinade onto the asparagus and set aside.
In a small bowl, mix together all of the ingredients for the chicken except for the chicken. Gently loosen, but do not remove, the skin of the chicken. Spread 1/4 of juice mixture under the skin of the chicken with a pastry brush or spoon. Arrange chicken onto rack of the other roasting pan.
After vegetables have been in the oven for 15 minutes, place the chicken in the oven next to the vegetables. (If they don't fit on the same rack, use two racks, placing chicken on the top rack.) Bake for 25 minutes.
Add the asparagus, single layer, into the vegetable pan (move other vegetable to the side so they fit single layer). Continue to roast until chicken is thoroughly cooked and the vegetables are tender, about 10-12 minutes.