Description
This One-Pan Roasted Chicken with Spring Vegetables recipe is a simple and healthy meal that’s perfect for any night of the week. Juicy chicken thighs are roasted to perfection alongside a colorful array of fresh spring vegetables. Bright lemon and savory herbs bring everything together in this delicious and satisfying dish.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Vegetables:
- 1 bunch radishes (halved)
- 1 cup baby carrots
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup sugar snap peas
- 4 cloves garlic (smashed)
- 1 lemon (sliced)
Additional:
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Prepare the chicken: Season the chicken thighs with salt, pepper, and dried thyme.
- Prepare the vegetables: Toss radishes, baby carrots, asparagus, sugar snap peas, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast: Arrange chicken thighs on vegetables, add lemon slices, and roast for 35–40 minutes until chicken is cooked through.
- Finish and serve: Drizzle with lemon juice, garnish with parsley, and serve hot.
Notes
- For crispier skin, broil the chicken for the last 2–3 minutes.
- Feel free to use other spring vegetables like baby potatoes, green beans, or fennel.
- This recipe is ideal for meal prep and is both gluten-free and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg
