Roasted Chicken Spring Veggies (Print Version)
Tender roasted chicken with a medley of fresh spring vegetables, lightly seasoned and oven-baked.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
→ Spring Vegetables
07 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
08 - 8 ounces baby carrots, peeled
09 - 1 cup fresh peas (thawed if frozen)
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 tablespoons fresh parsley, chopped
# How to Make It:
01 - Set oven temperature to 425°F for roasting.
02 - Pat chicken thighs thoroughly dry with paper towels. Rub evenly with 1 tablespoon olive oil, sea salt, black pepper, dried thyme, and dried rosemary, ensuring complete coverage.
03 - Place seasoned chicken thighs on a large baking sheet or roasting pan, positioning skin side up for optimal crisping.
04 - Combine asparagus pieces, baby carrots, fresh peas, halved radishes, and red onion wedges in a large bowl. Toss with remaining 1 tablespoon olive oil and a pinch of salt until evenly coated.
05 - Distribute seasoned vegetables around the chicken on the baking sheet. Scatter smashed garlic cloves and lemon slices throughout the pan for aromatic roasting.
06 - Roast for 40 to 45 minutes until chicken achieves golden-brown color and reaches internal temperature of 165°F, and vegetables become tender.
07 - Remove from oven and allow chicken to rest for 5 minutes to redistribute juices. Sprinkle with chopped fresh parsley immediately before serving.
# Expert Hints:
01 -
- Everything roasts on one sheet pan, meaning less cleanup and more time with your people
- The chicken skin gets impossibly crispy while the vegetables turn sweet and tender in the rendered fat
02 -
- Crowding the pan will steam the chicken instead of roasting it, so use two pans if needed
- Letting the chicken rest before carving keeps all those juices inside the meat where they belong
03 -
- Room temperature chicken roasts more evenly, so let it sit out for 20 minutes before cooking
- A meat thermometer takes all the guesswork out of knowing when your chicken is perfectly done