Sheet Pan Chicken with Roasted Spring Vegetables
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and a medley of fresh spring vegetables, all cooked together for an easy, flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound baby new potatoes, halved
1 cup asparagus spears, trimmed and cut into 2-inch pieces
1 cup baby carrots, peeled
1 cup sugar snap peas, trimmed
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the olive oil, kosher salt, black pepper, dried thyme, and dried oregano.
Place the chicken thighs on a large rimmed sheet pan. Brush both sides of the chicken with half of the olive oil mixture.
In a large bowl, toss the baby new potatoes, baby carrots, and minced garlic with the remaining olive oil mixture.
Arrange the potatoes and carrots around the chicken thighs on the sheet pan.
Roast in the preheated oven for 20 minutes.
After 20 minutes, add the asparagus and sugar snap peas to the sheet pan, tossing them gently with the pan juices.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven. Drizzle the fresh lemon juice over the chicken and vegetables.
Sprinkle the chopped fresh parsley over the entire dish before serving.