Spring always feels like a fresh start, doesn’t it? As soon as I see those first bundles of asparagus and baby carrots at the market, I get inspired to lighten things up while still keeping that cozy, satisfying feel. That’s where this Herb Roasted Chicken With Spring Veggies comes in. It’s warm and juicy with roasted garlic and lemony herbs, but also packed with tender spring vegetables that bring brightness to every bite.
This is one of my go-to dinners when I want something rustic but elegant, the kind of dish that looks like you spent hours in the kitchen but really came together in under an hour. Plus, it’s all on one pan, which means easy cleanup (bless). Whether you’re feeding a crowd or just meal-prepping for the week, this one hits all the right notes.
Table of contents
Why You’ll Love This Juicy Herb Roasted Chicken (And Those Spring Veggies Too!)
Let’s talk about what makes this dish so special, beyond the fact that it smells like an herb garden in the best possible way.
- Flavor-Packed Marinade: A quick marinade of olive oil, garlic, lemon zest, and a medley of fresh herbs makes the chicken insanely flavorful and tender.
- Perfectly Roasted Veggies: Spring favorites like asparagus, baby carrots, radishes, and peas roast beautifully and soak up all those savory juices.
- One-Pan Wonder: Minimal dishes. Maximal flavor. What’s not to love?
- Customizable: Swap out the veggies for whatever’s in season or use chicken thighs if that’s more your thing.
- Meal Prep Friendly: Leftovers reheat like a dream (and I’ll show you how below).
Make It Your Way:
- Gluten-Free? You’re good to go, this recipe is naturally gluten-free.
- Dairy-Free? Just skip any optional finishing cheeses like feta or parmesan.
- Vegan Adaptation: Sub the chicken for thick slices of cauliflower or hearty portobello mushrooms, and use veggie broth in place of pan drippings.
Recipe Card
Herb Roasted Chicken With Spring Veggies
Course: DinnerDifficulty: Easy4
servings10
minutes40
minutes420
kcalA flavorful one-pan dinner featuring juicy herb-marinated chicken and tender spring vegetables, perfect for any night of the week.
Ingredients
- For the Herb Roasted Chicken
4 bone-in, skin-on chicken thighs (or breasts, if preferred)
3 tablespoons olive oil
4 garlic cloves, minced
Zest of 1 lemon
Juice of ½ lemon
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
1 teaspoon Dijon mustard
Salt and pepper to taste
- For the Spring Veggies
1 bunch asparagus, trimmed and cut in half
1 cup baby carrots, halved lengthwise if thick
1 cup radishes, halved
1 cup sugar snap peas or shelled peas
1 small red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper, to taste
Optional: crumbled feta or shaved parmesan to finish
Directions
- Marinate the Chicken (10 minutes active, 30 minutes to marinate): In a large bowl or zip-top bag, combine the olive oil, garlic, lemon zest, lemon juice, thyme, rosemary, Dijon, salt, and pepper. Add the chicken and toss well to coat. Let it marinate in the fridge for at least 30 minutes (up to overnight).
- Preheat and Prep (10 minutes): Preheat your oven to 425°F (220°C). While it heats, line a large sheet pan with parchment or foil. Toss your veggies in olive oil, salt, and pepper directly on the pan.
- Roast the Chicken (25 minutes): Remove chicken from the marinade and nestle it skin-side up among the veggies on the sheet pan. Roast for 25 minutes, uncovered.
- Finish Roasting (10-15 minutes): Flip the veggies slightly for even browning. Continue roasting until the chicken is golden and cooked through (internal temp should be 165°F/74°C), about 10 to 15 more minutes.
- Serve and Garnish (5 minutes): Let the chicken rest a few minutes before serving. Sprinkle with crumbled feta or shaved parmesan for extra flavor, and serve with lemon wedges on the side.
Notes
- Add lemon wedges for brightness.
- Use a meat thermometer for best results.
- Marinate in the morning before work and come home to chicken that’s ready to roast.
Pro Tips for Nailing This Roast Chicken Every Time
- Crispy Skin Secret: Always pat the chicken dry before marinating, and don’t crowd the pan.
- Brighten It Up: A squeeze of fresh lemon right before serving makes the herbs pop.
- Veggie Timing Tip: Add delicate veggies like peas halfway through roasting so they don’t overcook.
- Use a Thermometer: It’s the easiest way to avoid dry chicken, pull it out at 165°F.
Delicious Variations to Try
- Lemon-Honey Glaze: Add a drizzle of honey to the marinade for a sweet-savory twist that caramelizes beautifully in the oven.
- Mediterranean Twist: Swap peas for cherry tomatoes, add olives, and finish with a sprinkle of oregano and crumbled feta.
- Spicy Herb Chicken: Add a pinch of red pepper flakes to the marinade for a subtle kick.
- Vegan Version: Use thick cauliflower steaks or portobello mushrooms in place of chicken. Brush with the herb marinade and roast until tender.
Serving Suggestions
Serve this dish straight from the sheet pan for rustic charm or plate it up with creamy mashed potatoes, lemon couscous, or crusty sourdough bread to mop up all those savory juices. For a spring dinner party, pair it with a light white wine like Sauvignon Blanc or a floral iced tea.
FAQs About Herb Roasted Chicken With Spring Veggies
Yes, but reduce the roasting time by about 10 minutes since boneless cooks faster.
Asparagus, carrots, radishes, and peas are ideal for spring, but green beans, broccoli, or baby potatoes also work well.
Marinate it, roast skin-side up, and let it rest before slicing.
Yes! Marinate the chicken overnight and roast when ready. It also reheats well for meal prep.
Add a honey-lemon glaze, or finish with feta and herbs for extra zing.
Yes, just stagger the timing if using delicate veggies like peas or spinach that cook quickly.
Let’s Wrap This Up, Deliciously!
Alright friend, we made it to the end, and if your kitchen smells half as amazing as mine did while testing this recipe, you’re in for a seriously good meal! I hope you give this dish a whirl soon and put your own spin on it. Cooking should be fun, flavorful, and full of joy, and I’m all about sharing recipes that make you feel like a total rockstar in the kitchen.
If you’re in the mood to keep the cooking vibes going, check out a few of my other favorite comfort dishes: this flavorful and cozy Chicken Gloria Recipe, or dive into something hearty like my Old-Fashioned Stuffed Bell Peppers. And if you’re planning ahead for chilly nights, this Crock Pot Celery and Carrot Soup is a total lifesaver.
Let me know how your version turns out, leave a comment, share a pic, or tag me on social media. Nothing makes my day like seeing your delicious creations. Happy cooking, and I’ll see you in the next recipe!
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