Roasted Chicken Spring Veggies (Printable View)
Tender chicken paired with fresh spring vegetables baked for a wholesome flavorful meal.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
→ Spring Vegetables
07 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
08 - 8 oz baby carrots, peeled
09 - 1 cup fresh peas (or frozen, thawed)
10 - 1 cup radishes, trimmed and halved
11 - 1 small red onion, cut into wedges
→ Aromatics & Garnish
12 - 4 garlic cloves, smashed
13 - 1 lemon, sliced
14 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Pat chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, salt, pepper, thyme, and rosemary.
03 - Arrange chicken thighs, skin side up, on a large baking sheet or roasting pan.
04 - In a large bowl, toss asparagus, carrots, peas, radishes, and red onion with remaining olive oil and a pinch of salt.
05 - Scatter vegetables, garlic cloves, and lemon slices around the chicken on the pan.
06 - Roast for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F), and vegetables are tender.
07 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley before serving.
# Expert Advice:
01 -
- Everything cooks on one sheet pan so cleanup is basically nonexistent
- The chicken juices season the vegetables as they roast together
02 -
- Crowding the pan will steam the chicken instead of roasting it, so use two pans if needed
- The vegetables shrink quite a bit, so do not be afraid to pile them on
03 -
- Dry the chicken skin thoroughly for the crispiest result
- Room temperature chicken roasts more evenly than cold from the fridge