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Herb Roasted Chicken With Spring Veggies

Herb Roasted Chicken With Spring Veggies for Quick Comfort

A delicious Herb Roasted Chicken with Spring Veggies, perfect for quick weeknight dinners, bursting with flavors and simplicity.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skin-on, bone-in for juiciness
For Roasting
  • 3 tablespoons Olive Oil Drizzle some before serving for extra richness
  • 2 slices Lemons Use slices, zest, or juice for a citrusy kick
For Aromatic Base
  • 2 medium Shallots Can be swapped for onions if needed
  • 1 tablespoon Fresh Herbs (Thyme & Rosemary) Dried herbs will work in a pinch
For Spring Veggies
  • 2 cups Spring Vegetables (Asparagus, Zucchini, Peas) Mix in your favorites such as bell peppers or carrots
For Garnish
  • 1/4 cup Fresh Mint Add parsley or basil if preferred
  • 1/2 cup Crumbled Feta Cheese Can be omitted or swapped for goat cheese

Equipment

  • Sheet pan
  • pot
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C). Arrange chicken thighs skin side up on a large sheet pan.
  2. Scatter chopped shallots around chicken. Add lemon slices on top, drizzle with olive oil, and sprinkle with salt, pepper, thyme, and rosemary.
  3. Roast the chicken for 30–35 minutes until it reaches an internal temperature of 165°F (74°C).
  4. Blanch spring vegetables in boiling salted water for 3-4 minutes, then transfer to an ice bath.
  5. Remove the chicken from the oven. Toss the blanched vegetables around the chicken.
  6. Drizzle with fresh lemon juice and sprinkle with additional herbs and feta cheese. Return to the oven for 5 minutes.
  7. Let dish rest for a few minutes before serving, garnished with fresh mint or parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 350mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This recipe is customizable with different vegetable options or chicken cuts based on personal preference.

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