Roasted chicken with asparagus recipe

Ingredients

• 8 bone-in chicken thighs (2½ pounds)
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• 1 pint grape tomatoes
• 1 tablespoon fresh thyme, plus more for serving

1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook in batches in the oil in a large ovenproof skillet, skin-side down, until browned and crisp, 8 to 10 minutes; remove.
2. Add the asparagus, tomatoes, and thyme to the skillet. Top with the chicken and roast at 400°F until the chicken is cooked through, 20 to 25 minutes. Serve sprinkled with more thyme.