Description
A light and flavorful spring-inspired sheet pan chicken dinner featuring tender chicken, seasonal vegetables, and fresh herbs—all cooked on one pan for easy cleanup.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup asparagus, trimmed
- 1 cup radishes, halved
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken thighs on a large sheet pan and rub with olive oil, salt, pepper, garlic powder, and thyme.
- Arrange the baby potatoes and carrots around the chicken. Roast for 20 minutes.
- Add the asparagus and radishes to the pan. Drizzle with lemon juice and sprinkle lemon zest over the vegetables. Toss gently.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from oven and garnish with chopped fresh parsley if desired. Serve hot.
Notes
- You can substitute chicken thighs with chicken breasts, but adjust the cooking time accordingly.
- Use any spring vegetables you have on hand, such as snap peas or green beans.
- Add a drizzle of balsamic glaze for extra flavor before serving.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg