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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