Directions:

Heat oven to 400 degrees F.

Combine the olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. 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.

Pat chicken thighs dry with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom and spring onion jack; cover cheese with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake for 30 minutes.

Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot!) Sprinkle chicken with remaining cheese.

Bake for 8-10 minutes longer or until a thermometer inserted in the meat reads 165 degrees F. Broil for 2-3 minutes on high or until cheese is lightly browned. Let stand for 5 minutes before serving.