Preheat your oven to 425°F.
In a small bowl, whisk together the marinade ingredients: juice from 2 lemons, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, and 3 tablespoons olive oil. The mixture should be well-blended, creating a fragrant marinade.
In a large bowl, add the chicken breasts and pour half of the marinade over them. Toss until each piece is evenly coated. Let the chicken marinate for at least 15 minutes.
On a large baking sheet, spread out the golden potatoes and marinated chicken. Season the potatoes with a pinch of salt and pepper, and pour 1 tablespoon of the remaining marinade over them. Toss with your hands to ensure even coverage.
Place the baking sheet in the oven and roast the potatoes and chicken for about 15 minutes.
After 15 minutes, make room on the sheet pan by moving the chicken and potatoes aside. Add the asparagus and grape tomatoes. Season them with salt and pepper and drizzle with 2 tablespoons of the remaining marinade. Toss to coat everything evenly.
Return the sheet pan to the oven and roast for another 8 to 10 minutes.
Finally, broil for 2 to 3 minutes for that extra char and flavor.
Once done, plate the chicken and vegetables. Squeeze fresh lemon juice over the top, add a sprinkle of fresh thyme, and if you like, drizzle with olive oil or any remaining marinade.
