Sheet-Pan Chicken with Spring Vegetables

Instructions

1. Heat oven to 400°F.
2. Combine the olive oil, rosemary, thyme, salt, pepper and red pepper flakes in a small bowl; set aside 2 tablespoons olive oil mixture.
3. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat. Arrange potatoes in a single layer.
4. Pat chicken thighs dry with paper towels. Place on pan with potatoes. Gently loosen skin from chicken thighs, leaving one side attached. Place about 1/3 cup forage mushroom & spring onion jack under the skin of each. Brush chicken skin with 1 tablespoon reserved olive oil mixture. Bake for 30 minutes.
5. Drizzle asparagus with remaining olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot!) Sprinkle chicken with remaining forage mushroom & spring onion jack.
6. Bake for 8-10 minutes longer or until a thermometer inserted into meat reads 165°F. Broil 4 inches from the heat for 2-3 minutes or until cheese is lightly browned. Let rest for 5 minutes before serving.