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Herb Roasted Chicken With Spring Veggies

Herb Roasted Chicken With Spring Veggies for Your Table

Herb Roasted Chicken With Spring Veggies is a flavorful and easy weeknight dish that's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skin-on, bone-in recommended
  • 2 medium Shallots Mild sweetness, yellow or red onions can be used
  • 2 tablespoons Olive Oil Extra virgin for drizzling
  • 1 unit Lemon Zest, slices, and juice used
  • 1 tablespoon Fresh Thyme Can use dried in a pinch
  • 1 tablespoon Fresh Rosemary Can use dried in a pinch
For the Veggies
  • 1 bunch Asparagus Can substitute with green beans
  • 2 medium Zucchini Yellow squash can be used as an alternative
  • 1 cup Peas Fresh or frozen
  • 1 tablespoon Fresh Mint Finishing touch, parsley or basil can be used
For the Finish
  • 1/2 cup Crumbled Feta Cheese Dairy-free option available

Equipment

  • Sheet Pan
  • mixing bowl
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a large sheet pan with parchment paper or olive oil.
  2. In a mixing bowl, combine the chicken thighs, shallots, and lemon slices. Drizzle with olive oil and season with thyme, rosemary, salt, and pepper. Toss until well-coated.
  3. Transfer the chicken mixture to the sheet pan, skin-side up, and bake for 40 to 50 minutes until golden brown and internal temperature reaches 165°F (75°C).
  4. While the chicken roasts, blanch the asparagus, zucchini, and peas in boiling water for 2-3 minutes, then immediately transfer to an ice bath.
  5. After 40 minutes, remove the pan from the oven and add the blanched vegetables around the chicken. Roast for an additional 10 minutes.
  6. Remove from oven, squeeze fresh lemon juice over, and toss in chopped mint and crumbled feta cheese.
  7. Allow the dish to rest for a few minutes before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F for 20 minutes.

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