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
- 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.
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
- 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
