Sheet-Pan Chicken with Spring Vegetables | Wisconsin Cheese

Ingredients

• 1/4 cup olive oil
• 1 1/2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 pound small red potatoes, quartered
• 4 bone-in chicken thighs, with skin
• 7 ounces Kindred Creamery Forage Mushroom & Scallion Jack cheese, shredded and divided (1 3/4 cups)
• 1 pound fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces