Preheat oven to 400 degrees F.

Lightly spray baking dish with oil. In the baking dish, scatter most of the trimmed asparagus, peas & thinly sliced shallots over the bottom.

Preheat skillet over medium high heat & lightly spray with cooking oil.

Pat chicken dry with paper towels & season with salt/pepper to taste.

Place chicken thighs skin-side down in the skillet. Do not touch! Let chicken sear for 3-4 minutes &/or until skin is golden.

When skin if golden, flip. Cook another 3-4 minutes.

When chicken is golden on both sides, carefully add the white wine to the pan. This will loosen up all the flavor from the pan. Squeeze in the juice of the half of a lemon & then place in baking dish. Let this bubble for about a minute, tops.

Place chicken thighs in the prepared baking dish.

Pour the lemon wine sauce from the pan over the chicken.

Place baking dish, uncovered, in the oven on the center rack & cook for 30-40 minutes. Check the chicken for doneness with a thermometer at the 30 minute mark. Keep in mind you already partially cooked it in the pan while searing it.