One-Pan Roasted Chicken with Spring Vegetables | SaraTasty

One-Pan Roasted Chicken with Spring Vegetables

This One-Pan Roasted Chicken with Spring Vegetables is a delicious and easy meal featuring crispy chicken thighs, tender asparagus, and fragrant fennel. Infused with fresh herbs and lemon zest, this dish is light, flavorful, and perfect for a healthy dinner.

Why You’ll Love This Recipe

  • One-Pan Simplicity: Minimal cleanup with everything baked together.
  • Crispy & Juicy: Slow-roasted chicken thighs with a crispy skin and tender inside.
  • Healthy & Nutritious: Packed with protein, vitamins, and antioxidants.
  • Seasonally Adaptable: Swap out vegetables based on what’s available.
  • AIP, Paleo & Whole30 Friendly: Naturally gluten-free, dairy-free, and wholesome.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 4 cloves garlic, crushed
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 1/4 teaspoons sea salt
  • 1 lb asparagus, chopped into thirds
  • 1 bulb fennel, sliced into 1-inch thick slices

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

  1. Preheat Oven: Set oven to 375°F (190°C).
  2. Make Marinade: In a small bowl, whisk together garlic, rosemary, thyme, lemon zest, olive oil, and sea salt.
  3. Marinate Vegetables: Toss asparagus with 1/4 of the marinade and set aside.
  4. Prepare Chicken: Coat chicken thighs and fennel with the remaining marinade.
  5. Bake Chicken & Fennel: Arrange chicken and fennel on a baking sheet or dish and bake for 50 minutes.
  6. Add Asparagus: After 50 minutes, add the asparagus and bake for another 10-15 minutes until the chicken skin is crispy and golden brown.
  7. Serve: Let rest for a few minutes before serving.

Servings and Timing

  • Servings: 3-4
  • Preparation Time: 10 minutes
  • Cooking Time: 60-65 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Vegetable Swaps: Use zucchini, carrots, or Brussels sprouts instead of asparagus and fennel.
  • Boneless Chicken: Use boneless thighs but reduce cooking time to 35-40 minutes.
  • Extra Flavor: Add red pepper flakes for heat or balsamic vinegar for sweetness.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Reheating: Warm in the oven at 350°F for 10 minutes to maintain crispiness.

FAQs

Can I use boneless chicken thighs?

Yes, but they will cook faster, so check for doneness at 35-40 minutes.

What can I serve with this dish?

It pairs well with roasted sweet potatoes, couscous, or cauliflower rice.

Can I use different herbs?

Yes! Try oregano, parsley, or sage for a different flavor profile.

Can I make this ahead of time?

Yes, marinate the chicken and vegetables up to a day in advance and bake when ready.

How do I know when the chicken is done?

The internal temperature should reach 165°F, and the skin should be golden brown.

Can I use frozen asparagus?

Fresh is best, but if using frozen, add it in the last 5-10 minutes to prevent overcooking.

Can I add other flavors?

A squeeze of lemon juice or a drizzle of honey can enhance the dish.

Is this recipe keto-friendly?

Yes, it’s naturally low-carb and keto-approved.

Can I make this in an air fryer?

Yes, cook at 375°F for about 25-30 minutes, adding asparagus in the last 10 minutes.

Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze cooked chicken and reheat it in the oven.

Conclusion

This One-Pan Roasted Chicken with Spring Vegetables is a simple, flavorful meal that’s perfect for any night of the week. With crispy, herb-infused chicken and tender roasted vegetables, it’s a healthy, satisfying dish that’s sure to be a family favorite!

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One-Pan Roasted Chicken with Spring Vegetables

One-Pan Roasted Chicken with Spring Vegetables


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  • Author: sara
  • Total Time: 1 hour 15 minutes
  • Yield: 3-4 servings
  • Diet: Gluten Free

Description

This One-Pan Roasted Chicken with Spring Vegetables is a simple, flavorful meal featuring crispy, herb-infused chicken thighs, tender asparagus, and roasted fennel. Infused with fresh herbs and lemon zest, this dish is healthy, nutritious, and perfect for a wholesome weeknight dinner with minimal cleanup.


Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 4 cloves garlic, crushed
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 1/4 teaspoons sea salt
  • 1 lb asparagus, chopped into thirds
  • 1 bulb fennel, sliced into 1-inch thick slices

Instructions

  • Preheat Oven: Set oven to 375°F (190°C).
  • Make Marinade: In a small bowl, whisk together garlic, rosemary, thyme, lemon zest, olive oil, and sea salt.
  • Marinate Vegetables: Toss asparagus with 1/4 of the marinade and set aside.
  • Prepare Chicken: Coat chicken thighs and fennel with the remaining marinade.
  • Bake Chicken & Fennel: Arrange chicken and fennel on a baking sheet or dish and bake for 50 minutes.
  • Add Asparagus: After 50 minutes, add the asparagus and bake for another 10-15 minutes until the chicken skin is crispy and golden brown.
  • Serve: Let rest for a few minutes before serving.

Notes

  • Vegetable Swaps: Use zucchini, carrots, or Brussels sprouts instead of asparagus and fennel.
  • Boneless Chicken Option: Reduce cooking time to 35-40 minutes.
  • Extra Flavor: Add red pepper flakes for spice or balsamic vinegar for sweetness.
  • Storage: Refrigerate in an airtight container for up to 3 days.
  • Reheating: Warm in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 60-65 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
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