Go Back
–+ servings
Herb Roasted Chicken With Spring Veggies

Herb Roasted Chicken With Spring Veggies for a Fresh Feast

This Herb Roasted Chicken with Spring Veggies is a vibrant sheet pan dinner that celebrates the season’s freshest produce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs You can substitute with legs or breasts.
For the Vegetables
  • 2 pieces Shallots Or use yellow or red onions.
  • 1 bunch Asparagus Feel free to swap with broccoli or carrots.
  • 2 pieces Zucchini Quick-cooking vegetable.
  • 1 cup Peas Quick-cooking vegetable.
  • 1 bunch Fresh Mint Or substitute with parsley, basil, or cilantro.
For Flavoring
  • 3 tablespoons Olive Oil For roasting.
  • 1 piece Lemon Freshly zested and sliced.
  • 2 sprigs Thyme Use fresh or dried.
  • 2 sprigs Rosemary Use fresh or dried.
  • 1/2 cup Crumbled Feta Cheese Or substitute with goat cheese.
Optional Extras
  • 1 teaspoon Garlic Powder For added flavor.
  • 1 teaspoon Onion Powder For added flavor.

Equipment

  • Oven
  • large bowl
  • Sheet Pan
  • colander

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chicken thighs, sliced shallots, and lemon slices. Drizzle with olive oil, and sprinkle in lemon zest, minced thyme, and rosemary. Season with salt and pepper. Toss everything until well-coated.
  3. Transfer to a large baking sheet, skin side up. Spread shallots and lemon slices around the chicken. Roast for 35-45 minutes until chicken reaches 165°F (75°C).
  4. Blanch asparagus, zucchini, and peas in boiling water for about 2 minutes. Drain and rinse with cold water.
  5. About 10-15 minutes before chicken is done, add blanched veggies to the pan.
  6. Once done, drizzle with fresh lemon juice and sprinkle with mint and feta. Let rest before serving.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 20gProtein: 38gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 110mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

Use fresh ingredients for the best flavor; avoid overcrowding the pan for optimal roasting results.

Tried this recipe?

Let us know how it was!