You can substitute any vegetables you like to roast. Want to make it dairy-free? Substitute coconut milk for the cream.
Transfer the chicken, skin side up, in one layer to the baking sheet with the vegetables, reserving the saute pan. Add the asparagus, thyme, remaining 1 tablespoon oil and ½ teaspoon salt and a few grinds of pepper. Roast until vegetables are tender and deep golden and chicken is cooked (no longer pink inside and with an internal temperature of 165ºF), 15 to 16 minutes.