Herb-Roasted Chicken with Spring Vegetables and Lemon
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 poundbaby potatoes
- 10 ouncesgreen beans
- 2 mediumyellow squash
- 1 mediumred onion
- 2lemon
- 3 tablespoonfresh thyme
- 2 tablespoonfresh rosemary
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Halve baby potatoes if any are larger than 1 1/2 inches.
- 02
Trim green beans on both ends.
- 03
Cut yellow squash into half-moons about 1/4 inch thick.
- 04
Cut red onion into thick wedges.
- 05
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Place chicken thighs skin-side up on a large sheet pan. Rub with 1 1/2 tablespoons olive oil, salt, pepper, and half the fresh thyme and rosemary. Set aside.
- 03
In a large bowl, toss potatoes, green beans, squash, and red onion with remaining 1 1/2 tablespoons olive oil, remaining herbs, and a pinch of salt and pepper.
- 04
Scatter vegetables around the chicken on the sheet pan. Roast for 20 minutes.
- 05
Remove pan from oven. Add lemon halves and garlic cloves between vegetables. Stir vegetables gently and return to oven.
- 06
Roast for another 15 to 20 minutes, until chicken skin is golden and a meat thermometer inserted into the thickest part reads 165°F, and vegetables are tender and lightly caramelized.
- 07
Rest for 5 minutes before serving. Squeeze roasted lemon over everything at the table if desired.
Spice Tips
For brightness, finish with a squeeze of fresh lemon and a sprinkle of fleur de sel at the table. If you want warmth, add 1/4 teaspoon red pepper flakes to the herb mixture. A pinch of Dijon mustard mixed into any pan juices creates a light sauce.