1. Preheat oven to 190C.
  2. Marinade the pheasant thighs in the olive oil, half the lemon juice, coarse black pepper and garlic for 15mins.
  3. While marinating, mix together in a bowl the red onion, butternut squash, red peppers, remaining lemon juice, garlic and thyme with the olive oil and season with salt & pepper.
  4. Put the vegetables into a large baking tray and put the marinated pheasant thighs on top.
  5. Place in oven and cook for 20mins, then add the asparagus, cherry tomatoes and cook for a further 8 mins.
  6. Remove from oven, mix in the peas and sprinkle over the chopped mint.
  7. Leave to rest for 2 mins and serve.