Make a few cuts into the flesh of the chicken thighs so the seasonings can absorb better.

Quarter the potatoes, then slice through the middle of each quarter to have wedges.

Use a peeler to peel off the woody ends of the bottom half of each asparagus.

Cut the lemon into thin slices.

Finely chop the parsley.

Marinate the chicken thighs: On a large platter, add 30 oz skin-on bone-in chicken thighs, 1/2 tbsp Italian seasoning, 1 tsp oregano, 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp Cajun seasoning, 1/2 tbsp lemon juice, 1 rosemary sprig (leaves only). Gently massage the seasonings onto both sides of the chicken thighs and let them marinate for 5 minutes.

Cook the potatoes and baby carrots: Place 12 oz potatoes and 12 oz baby carrots in a large microwave-safe bowl covered with plastic wrap. Microwave them for 12 minutes.

Arrange the potatoes and baby carrots on the baking tray: Take the potatoes and baby carrots out of the microwave and place them on a baking tray lined with parchment paper. With a cooking brush, evenly brush 1 tbsp olive oil onto the vegetables, then sprinkle the rest of the salt (1/4 tsp) on them.

Combine the chicken thighs and rosemary sprigs: Place the well-seasoned chicken thighs and 7 sprigs of rosemary on top of the vegetables. Preheat the oven to 450°F. Bake the chicken and vegetables in the oven for 25 minutes.

Add the asparagus: Take the baking tray out of the oven, then add 8 oz asparagus to the tray. Evenly, brush 1 tbsp of olive oil onto the asparagus before baking all of the ingredients at 450°F for another 15 minutes. Remove from heat.

Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 oz sliced lemon and 2 tbsp parsley. Enjoy!