Preheat oven to 425°

On a large baking sheet, toss the potatoes and asparagus with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender.

In a bowl, toss together 2 tablespoons olive oil, the chicken, 2 tablespoons balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes.

Remove the potatoes from the oven, if your asparagus is cooked, remove it from the pan and set aside. Nestle the chicken around the potatoes. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through, keep an eye on the asparagus if you left it on the pan.

Dressing: Combine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs

Drizzle chicken, asparagus, and potatoes w dressing. top w feta and banana peppers