Honey-Mustard Chicken Bake

Ingredients

• Four 6-ounce boneless, skinless chicken thighs
• 1 teaspoon kosher salt, divided
• ¼ cup honey
• ¼ cup Dijon mustard
• 3 teaspoons fresh thyme leaves, divided
• 1 pound asparagus, trimmed and chopped
• 1½ cups cauliflower florets
• 1 medium red onion, chopped, layers separated
• 1 large red bell pepper, chopped
• 1 tablespoon extra-virgin olive oil