Roasted Chicken Spring Veggies

Last spring, my neighbor dropped off an armful of vegetables from her garden and I threw together whatever I had on hand, which happened to be chicken thighs and some dried herbs. The kitchen smelled incredible, and honestly, it has become my go-to when I want something beautiful but effortless.

I made this for my sister on a rainy Tuesday when she needed comfort food, and she immediately asked for the recipe before even finishing her plate. There is something about the way the radishes mellow out and the asparagus gets those little crispy tips that makes it feel special.

Ingredients

• 4 bone-in, skin-on chicken thighs: The skin gets perfectly crispy and the bone keeps the meat incredibly juicy
• 2 tbsp olive oil: One tablespoon for the chicken, one for the veggies
• 1 tsp sea salt: Helps draw out moisture for better browning
• ½ tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 1 tsp dried thyme: Earthy and pairs beautifully with chicken
• 1 tsp dried rosemary: Piney aroma that fills the whole kitchen
• 1 bunch asparagus: Trim the woody ends and cut into 2-inch pieces
• 8 oz baby carrots: These get sweet and tender in the oven
• 1 cup fresh peas: Frozen work too, just thaw them first
• 1 cup radishes: Roasting completely transforms their sharp flavor
• 1 small red onion: Cut into wedges so they caramelize nicely
• 4 garlic cloves: Smashed so they roast alongside everything else
• 1 lemon: Thin slices add brightness and look gorgeous
• 2 tbsp fresh parsley: Sprinkle over the top right before serving

Instructions

Get your oven ready:

Preheat to 425°F with a rack in the middle position

Season the chicken:

Pat the thighs really dry, rub with 1 tablespoon olive oil and all the herbs and seasonings

Arrange the chicken:

Place thighs skin side up on a large baking sheet, leaving room for vegetables

Prep the vegetables:

Toss asparagus, carrots, peas, radishes and onion with the remaining olive oil and pinch of salt

Assemble the pan:

Scatter vegetables, garlic cloves and lemon slices around the chicken pieces

Roast everything:

Cook for 40 to 45 minutes until chicken reaches 165°F and vegetables are tender

Let it rest:

Give the pan 5 minutes before serving, then sprinkle with fresh parsley

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My friend stayed late just to pick at the roasted garlic cloves and caramelized lemon slices, which I now realize are secretly the best part of the whole dish. It has become the meal I make when I want people to feel taken care of without spending hours in the kitchen.

Choosing The Right Chicken

Bone-in, skin-on thighs are forgiving because they stay juicy even if you leave them in a few minutes too long. I have tried boneless breasts but they dry out and miss all that rendered chicken fat that makes the vegetables taste incredible.

Vegetable Swaps

When asparagus is not in season, I have used green beans or broccoli florets with great success. Baby potatoes or snap peas also work beautifully here, just keep pieces similarly sized so everything finishes roasting at the same time.

Serving Suggestions

Crusty bread is perfect for sopping up the pan juices, though a simple arugula salad with lemon vinaigrette lightens everything up nicely. I love serving this with a chilled Sauvignon Blanc or a light Chardonnay that does not compete with the herbs.

• Let the chicken rest for those full 5 minutes, it makes a difference
• Serve right from the baking dish for a rustic feel
• Leftovers reheat beautifully at 350°F for about 15 minutes

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This is the kind of meal that makes you feel like you have your life together, even on busy weeknights when takeout seems easier.

Recipe Questions & Answers

→ What type of chicken cut works best for roasting?

Bone-in, skin-on chicken thighs provide juicy meat and crispy skin when roasted at high heat.

→ Can I substitute the spring vegetables with others?

Yes, baby potatoes or snap peas make excellent alternatives to customize the medley.

→ What temperature should the oven be for roasting?

Preheat the oven to 425°F (220°C) to achieve a golden crust and tender vegetables.

→ How do the aromatics enhance the dish?

Garlic cloves and lemon slices infuse the chicken and vegetables with bright and savory notes during roasting.

→ How should the chicken rest after roasting?

Let it rest for 5 minutes to retain juices, ensuring moist and flavorful meat.