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Easy One-Pan Lemon Herb Chicken Thighs with Spring Vegetables

one-pan lemon herb chicken thighs - featured image
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A quick and easy one-pan dinner featuring crispy skin chicken thighs roasted with fresh lemon, rosemary, thyme, and a medley of spring vegetables. Perfect for busy weeknights, this dish is flavorful, healthy, and requires minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 large lemon, zested and juiced
  • 2 sprigs fresh rosemary, chopped
  • 4 sprigs fresh thyme, chopped
  • 2 cups asparagus spears, trimmed and cut into 2-inch pieces (about 6.7 oz)
  • 1 cup baby carrots, halved lengthwise (about 5.3 oz)
  • 1 cup sugar snap peas (about 5.3 oz)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: freshly grated Parmesan cheese for serving

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, combine lemon zest and juice, minced garlic, olive oil, chopped rosemary and thyme leaves, and red pepper flakes if using. Stir well.
  4. Rub the lemon herb mixture all over the chicken thighs, including under the skin. Let sit for 10-15 minutes while prepping vegetables.
  5. Trim and cut asparagus, halve baby carrots lengthwise, and trim sugar snap peas. Toss vegetables lightly with olive oil, salt, and pepper.
  6. Heat an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is crisp and golden. Do not move the chicken during searing.
  7. Flip chicken thighs over and nestle vegetables around the chicken in the skillet. Spoon any leftover lemon herb mixture over the vegetables.
  8. Transfer skillet to the oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender but vibrant.
  9. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

Pat chicken dry for crispy skin. Do not overcrowd the pan to ensure even roasting. Use fresh herbs for best flavor. If vegetables brown too quickly, tent pan with foil halfway through roasting. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). For dairy-free, omit Parmesan or use vegan cheese alternative.

Nutrition

Keywords: lemon herb chicken, one-pan dinner, chicken thighs, spring vegetables, easy dinner, quick recipe, healthy chicken, roasted vegetables

Find it online: https://avabowls.com/easy-one-pan-lemon-herb-chicken-thighs-recipe-with-spring-vegetables-for-perfect-dinner/