Preheat the oven to 375F.

Add the oil to a cast iron skillet. Season the chicken with salt and pepper, then place them in the skillet skin-side down. Cook for 10 minutes.

Remove the chicken from the pan, and add the radishes. Sauté for 5 minutes, then add the asparagus. Toss the vegetables in the oil, then return the chicken thighs to the skillet.

Roast for 15 minutes or until the thighs have reached an internal temperature of at least 165F. 

Serve, garnished with the parsley.