Preheat the oven to 180℃ and line a baking tray with tinfoil.

Prepare the vegetables by chopping the ends off the broccolini and asparagus, then peeling and thickly slicing the red onion.

In a bowl combine a tablespoon of all of the seasonings with a tablespoon of the olive oil.

Lay the vegetables evenly spread out on the baking tray, then coat in the olive oil spice mixture. Place in the oven for 20 minutes, flipping halfway through.

While the vegetables are in the oven, place chicken thighs in a medium heat pan with olive oil.

Coat the chicken thighs with the remaining seasonings, and crushed garlic.

Cook for a few minutes on each side, then turn the temperature up to a high heat.

Brown the chicken thighs for a further few minutes on each side with the high heat, so that both sides have a nice light crust.

Remove the vegetables from the oven, plate alongside the chicken thighs.