Preheat your oven to 425°F (220°C).

In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, chopped thyme, salt, and black pepper. Whisk until well combined.

Add the chicken thighs to the bowl and coat them evenly with the marinade. Let them marinate for at least 10 minutes (or up to 2 hours in the refrigerator for more flavor).

While the chicken is marinating, prepare the vegetables: place the halved baby potatoes in a large mixing bowl, drizzle with a tablespoon of olive oil, and season with salt and pepper. Toss to coat.

In a large cast-iron skillet or oven-safe pan, arrange the marinated chicken thighs skin-side up in the center of the pan. Surround them with the seasoned potatoes.

Roast in the preheated oven for 25 minutes.

After 25 minutes, remove the pan from the oven and add the asparagus and cherry tomatoes around the chicken and potatoes. Drizzle with a little more olive oil if desired and toss the vegetables lightly.

Return the pan to the oven and roast for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Remove from the oven, let rest for 5 minutes, then serve hot with fresh lemon wedges and a sprinkle of additional thyme if desired.