Herb-Roasted Chicken with Spring Vegetables and Lemon
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 1 poundasparagus
- 1 poundbaby potatoes
- 2 mediumzucchini
- 1 largered bell pepper
- 3 tablespoonolive oil
- 3 tablespoonfresh thyme
- 2 tablespoonfresh rosemary
- 4 clovesgarlic
- 2 wholelemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Trim asparagus ends.
- 02
Halve baby potatoes if any are larger than 1 inch.
- 03
Cut zucchini into 1-inch-thick half-moons.
- 04
Cut bell pepper into 1-inch chunks.
- 05
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Arrange chicken thighs skin-side up on a large sheet pan, spacing them evenly.
- 03
Toss asparagus, potatoes, zucchini, and bell pepper with 2 tablespoons olive oil, salt, and pepper. Scatter around the chicken.
- 04
In a small bowl, mix remaining 1 tablespoon olive oil with thyme, rosemary, and minced garlic. Rub mixture over chicken skin.
- 05
Cut 1 lemon into thin slices and scatter over the pan. Squeeze juice from the second lemon over everything.
- 06
Roast for 28 to 32 minutes, until chicken skin is golden, thighs reach 165°F at the thickest part, and vegetables are tender and lightly caramelized.
- 07
Rest 5 minutes before serving.
Spice Tips
For a brighter finish, sprinkle fresh mint or basil over the pan after roasting. To add gentle heat, dust the chicken with a pinch of red pepper flakes before roasting, or serve with a side of hot sauce.
Make ahead: prep vegetables and store in the fridge up to 8 hours before. Pat chicken thighs dry before cooking for crispier skin. Substitute green beans or broccoli for asparagus if preferred.