Description
This One-Pan Roasted Chicken with Spring Vegetables recipe is a delicious and easy meal that’s perfect for a weeknight dinner. Juicy chicken thighs are seasoned with herbs and roasted to perfection alongside a colorful assortment of fresh spring vegetables. The dish is finished with a bright lemony touch, making it a flavorful and wholesome dish.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Vegetables:
- 1 pound baby potatoes, halved
- 1 bunch radishes, halved
- 1 cup sliced carrots
- 1 cup sugar snap peas
Additional:
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Season chicken: Toss the chicken thighs with olive oil, salt, pepper, garlic powder, and thyme. Arrange on a baking sheet.
- Prepare vegetables: In a bowl, toss potatoes, radishes, and carrots with olive oil, salt, and pepper. Place around the chicken.
- Roast: Roast for 30 minutes. Add sugar snap peas, roast for another 10-15 minutes until chicken is cooked and veggies are tender.
- Finish: Drizzle with lemon juice, sprinkle with zest and parsley before serving.
Notes
- You can substitute snap peas with asparagus or green beans.
- Adjust cooking time for boneless chicken.
- Enhance flavor with garlic cloves or shallots.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 410
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 120 mg
