Description
Enjoy a delicious and easy-to-make one-pan roasted chicken dish with a medley of spring vegetables. This flavorful recipe is perfect for a wholesome family dinner.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Vegetables:
- 1 bunch radishes (halved)
- 1 cup baby carrots
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup sugar snap peas
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- fresh parsley (chopped, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Season Chicken: Season chicken thighs with salt, pepper, garlic powder, and thyme.
- Prepare the Pan: Drizzle olive oil in a large oven-safe skillet or sheet pan. Arrange chicken thighs skin-side up in the center.
- Roast: Roast for 25 minutes. Add radishes and carrots around the chicken.
- Add Vegetables: After 25 minutes, add asparagus and sugar snap peas. Roast for another 10–15 minutes until chicken reaches 165°F (74°C).
- Finish: Drizzle lemon juice, sprinkle lemon zest, and garnish with parsley. Serve hot.
Notes
- Feel free to use other spring vegetables like baby potatoes or green beans.
- Bone-in thighs keep the chicken juicy, but you can use breasts with adjusted cooking time.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 340
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
