Preheat oven to 375°F.

Add quartered Honeygold potatoes to a large baking dish. Toss with Cavender’s, adobo, rosemary, and about 3 tablespoons olive oil.

Pat chicken thighs dry and arrange over the potatoes.

In a bowl, combine goat cheese, sun-dried tomatoes, chopped basil, lemon zest, a little salt, and cracked black pepper.

Carefully pull back the skin of each chicken thigh, stuff the goat cheese mixture underneath, and pull the skin back over the filling.

Squeeze the juice from the zested lemon over the chicken.

Generously drizzle the chicken with about 6 tablespoons olive oil and 2–3 tablespoons sun-dried tomato oil.

Season with additional Cavender’s, adobo, a small amount of salt, and cracked black pepper. Tuck pieces of the second lemon around the chicken and potatoes.

Bake uncovered for 1 hour to 1 hour 15 minutes, basting with the pan juices a couple of times during cooking, until the chicken reaches at least 165°F internally and the skin is crispy.

Meanwhile, place trimmed asparagus in a separate baking dish. Drizzle generously with olive oil and season with adobo, Cavender’s, and black pepper.

Roast alongside the chicken for about 45 minutes, checking sooner for thinner asparagus.

Remove asparagus from the oven and immediately finish with fresh lemon juice and freshly grated Parmesan.

Plate the chicken, potatoes, and asparagus. Spoon those incredible juices from the bottom of the chicken pan all over the chicken, potatoes, and asparagus before serving.