Description
A simple and flavorful one-pan meal featuring juicy roasted chicken thighs and a colorful medley of spring vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8 ounces)
1 cup baby carrots, halved lengthwise
1 cup radishes, halved
1 cup sugar snap peas, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine 1 tablespoon olive oil, kosher salt, black pepper, garlic powder, and dried thyme to create a seasoning mixture.
Pat the chicken thighs dry with paper towels. Rub the seasoning mixture evenly over both sides of the chicken thighs.
Place the seasoned chicken thighs skin-side up on one side of the prepared sheet pan.
In a large bowl, toss the asparagus, baby carrots, radishes, and sugar snap peas with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
Arrange the vegetables on the other side of the sheet pan in a single layer.
Place lemon slices evenly over the chicken and vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes