Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt, black pepper, paprika, garlic powder, and onion powder.

In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, and Italian seasoning, stirring well to create your garlic butter mixture.

Place the halved baby potatoes in a large bowl and toss with half of the garlic butter mixture, ensuring they're evenly coated.

Arrange the potatoes cut-side down on the prepared baking sheet, creating space in the center for the chicken.

Place the seasoned chicken thighs skin-side up in the center of the pan, nestling them among the potatoes.

Brush the remaining garlic butter mixture generously over the chicken thighs, making sure to coat the skin completely.

Roast in the preheated oven for 25 minutes, allowing the chicken to begin crisping and the potatoes to start browning.

While everything roasts, toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper in a bowl.

After 25 minutes, remove the pan from the oven and add the asparagus spears around the chicken and potatoes.

Return to the oven and continue roasting for an additional 15-20 minutes, until the chicken reaches an internal temperature of 165°F, the skin is golden and crispy, and the vegetables are tender.

Remove from the oven and let the chicken rest for 5 minutes before serving.

Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top.