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
