Sheet Pan Chicken with Roasted Spring Vegetables
A simple and delicious one-pan meal featuring juicy roasted chicken thighs paired with tender spring vegetables like asparagus, baby carrots, and new potatoes, all seasoned with fresh herbs and garlic.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup baby carrots, peeled
1 pound new potatoes, halved
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the new potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic.
Spread the potatoes evenly on a large sheet pan and roast in the oven for 15 minutes.
Meanwhile, in the same bowl, combine the asparagus, baby carrots, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, remaining garlic, chopped rosemary, thyme, and smoked paprika. Toss to coat evenly.
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the seasoned asparagus and baby carrots to the pan, spreading them evenly around the potatoes.
Place the chicken thighs skin-side up on top of the vegetables.
Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
If desired, broil for 2-3 minutes at the end to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes before serving.