Bring a medium saucepan of salted water to boil. Add halved baby potatoes and cook for 8-10 minutes until just tender when pierced with a fork. Drain well and set aside. Pro tip: Don't overcook the potatoes at this stage – they'll finish cooking in the skillet

While potatoes are cooking, pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. Pro tip: Dry chicken is crucial for getting that beautiful golden sear

Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy. Pro tip: Don't move the chicken once it hits the pan – let it develop that perfect crust

Flip chicken thighs and push to one side of the skillet. Add the parboiled potatoes to the empty space and cook for 3-4 minutes until lightly browned. Pro tip: If your skillet isn't large enough, you can transfer the chicken to a plate temporarily

Add asparagus pieces around the chicken and potatoes. Drizzle with remaining 1 tablespoon olive oil and season vegetables with remaining salt and pepper. Cook for 3-4 minutes until asparagus is bright green and tender-crisp. Pro tip: The asparagus should still have a slight bite to it – it will continue cooking slightly from residual heat

Push vegetables to sides of pan and add minced garlic to the center. Cook for 30 seconds until fragrant, then add peas and cook for 1 minute more. Pro tip: Watch the garlic carefully – it can go from golden to burnt very quickly

Remove pan from heat and add butter, lemon juice, lemon zest, fresh thyme, and parsley. Toss everything together until the butter melts and coats all ingredients. Pro tip: The residual heat will finish cooking the peas perfectly while keeping them bright green

Check that chicken has reached an internal temperature of 165°F. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Pro tip: Let your taste buds guide you – some lemons are more tart than others

Sprinkle with red pepper flakes if using, and serve immediately with optional fresh mint, feta cheese, and lemon wedges on the side. Pro tip: This dish is best served hot, but leftovers are delicious cold the next day too