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One-Pan Roasted Chicken with Spring Vegetables Recipe

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4.1 from 77 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings 1x

Description

This easy and flavorful one-pan roasted chicken recipe features bone-in, skin-on chicken thighs baked alongside spring vegetables like asparagus and fennel. The chicken is marinated in a fragrant blend of garlic, fresh rosemary, thyme, lemon zest, and olive oil, resulting in crispy skin and juicy meat. The roasted vegetables become tender and infused with savory herb notes, making this a perfect, wholesome meal that’s both simple to prepare and deliver impressive taste.

Ingredients

Scale

Chicken and Marinade

  • 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

Vegetables

  • 1 lb asparagus, chopped into thirds
  • 1 bulb fennel, sliced into 1-inch thick slices

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare it for roasting the chicken and vegetables.
  2. Make Marinade: In a small bowl, combine the crushed garlic, chopped rosemary, thyme, lemon zest, olive oil, and sea salt. Whisk thoroughly to create a fragrant herby marinade.
  3. Marinate Vegetables: Toss the asparagus pieces with one quarter of the prepared marinade to lightly coat them; set aside to absorb the flavors while you prepare the chicken and fennel.
  4. Prepare Chicken: Use the remaining marinade to generously coat the chicken thighs and sliced fennel bulbs, ensuring even coverage for maximum flavor infusion during roasting.
  5. Bake Chicken & Fennel: Arrange the marinated chicken and fennel slices in a single layer on a baking sheet or roasting dish. Place in the preheated oven and roast for 50 minutes.
  6. Add Asparagus: After the initial 50 minutes, add the marinated asparagus to the baking sheet with the chicken and fennel. Continue roasting for an additional 10 to 15 minutes, or until the chicken skin turns crispy and golden brown and vegetables are tender.
  7. Serve: Remove from oven and let the chicken rest for a few minutes to retain juices. Serve the roasted chicken with the spring vegetables for a satisfying, hearty meal.

Notes

  • Bone-in, skin-on chicken thighs provide juicy meat and crispy skin; do not substitute with boneless or skinless for best results.
  • Ensure vegetables are cut uniformly for even cooking.
  • You can add a squeeze of fresh lemon juice before serving to brighten the flavors.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • Use fresh herbs for the best aroma and taste, but dried can be substituted at 1/3 quantity if necessary.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

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Find it online: https://mettehelbak.com/one-pan-roasted-chicken-with-spring-vegetables-recipe/