Description
A vibrant one-pan roasted chicken dish featuring crispy, herb-rubbed chicken thighs surrounded by spring vegetables like asparagus, carrots, and snap peas — finished with lemon and garlic for a fresh, savory flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon dill or chives (optional)
- 1 lemon, sliced
- 3 garlic cloves, smashed
- 1 cup asparagus, trimmed
- 1 cup baby carrots
- 1 cup sugar snap peas or shelled peas
- ½ cup radishes, halved
- Optional: baby potatoes, shallots
Instructions
- Preheat oven: Set oven to 425°F (218°C).
- Prep the chicken: Pat dry and rub with olive oil, salt, pepper, and chopped herbs. Place on a sheet pan.
- Prep the veggies: Toss all vegetables with olive oil, herbs, salt, and pepper. Arrange around the chicken on the sheet pan.
- Add aromatics: Nestle lemon slices and garlic cloves between chicken and veggies.
- Roast: Bake for 25–30 minutes, flipping vegetables halfway. Use a thermometer to ensure chicken reaches 165°F (74°C). Optional: Broil for 2–3 minutes for extra crispy skin.
- Finish: Garnish and serve with extra herbs and a squeeze of lemon juice.
Notes
Use any seasonal vegetables you have on hand. For extra richness, drizzle with a little melted butter before roasting. You can substitute boneless chicken but reduce roasting time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: American