One-Pan Roasted Chicken with Spring Vegetables Recipe

One-Pan Roasted Chicken with Spring Vegetables Recipe

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A One-Pan Roasted Chicken with Spring Vegetables Recipe brings together juicy, golden chicken thighs and tender, seasonal vegetables in a single roasting pan. It’s the kind of meal that looks restaurant-worthy yet takes minimal effort — just toss, bake, and enjoy. Imagine fragrant herbs, crispy skin, and a medley of fresh asparagus and fennel infused with garlicky olive oil — all baked to perfection.

 Why You’ll Love This Recipe

  • Effortless Dinner Solution – Everything roasts together in one pan, no extra dishes!

  • Healthy & Fresh – Packed with seasonal spring vegetables like asparagus and fennel.

  • Flavorful Marinade – Garlic, rosemary, thyme, and lemon zest infuse every bite.

  • Perfect Texture – Crispy chicken skin, tender veggies, and caramelized edges.

  • Budget-Friendly & Simple – Minimal ingredients, maximum flavor.

  • Customizable – Works with any spring vegetables or herbs you have on hand.

  • Meal-Prep Friendly – Great for make-ahead lunches or easy weeknight dinners.

  • Beautiful Presentation – A colorful, rustic dish that’s Discover- and Pinterest-perfect!

 Ingredients

Chicken and Marinade

  • 6 bone-in, skin-on chicken thighs

  • 4 cloves garlic, crushed

  • 2 tsp fresh rosemary, finely chopped

  • 2 tsp fresh thyme, finely chopped

  • ½ tbsp lemon zest

  • ¼ cup olive oil

  • 1¼ tsp sea salt

Vegetables

  • 1 lb asparagus, chopped into thirds

  • 1 bulb fennel, sliced into 1-inch pieces

Ingredient Tips & Substitutions:

  • Swap fennel for baby carrots, brussels sprouts, or baby potatoes for a heartier dish.

  • Use boneless chicken thighs if you prefer a shorter cooking time.

  • Fresh herbs give the best aroma, but dried herbs (½ tsp each) work too.

  • A drizzle of honey or balsamic glaze before serving adds an elegant finish.

 How to Make It

1. Preheat the Oven

Set your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.

2. Make the Marinade

In a small bowl, whisk together garlic, rosemary, thyme, lemon zest, olive oil, and sea salt. This herby mixture will coat both the chicken and vegetables, ensuring every bite bursts with flavor.

3. Marinate the Vegetables

Toss the asparagus with ¼ of the marinade. Set aside to absorb the flavors while prepping the chicken and fennel.

4. Season the Chicken & Fennel

Coat the chicken thighs and fennel slices with the remaining marinade, rubbing under the skin to infuse flavor deeply.

5. Roast the Chicken and Fennel

Arrange the chicken and fennel in a single layer on your prepared pan. Roast for 50 minutes, until the skin turns golden and crisp.

6. Add the Asparagus

Add asparagus to the pan and roast for another 10–15 minutes. The vegetables should be tender yet slightly crisp, and the chicken should reach an internal temperature of 165°F (74°C).

7. Rest & Serve

Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping it moist.

One-Pan Roasted Chicken with Spring Vegetables Recipe

 Pro Tips for Success

🔸 How do you keep chicken juicy while roasting?

Marinate it for at least 30 minutes and roast at moderate heat (375°F). The olive oil and herbs lock in moisture and flavor.

🔸 Can I use other vegetables?

Absolutely! Try baby potatoes, bell peppers, or zucchini. Just adjust roasting times so everything cooks evenly.

🔸 How do I make this dish ahead of time?

You can prepare and marinate the chicken up to 24 hours ahead. Roast when ready and reheat leftovers at 350°F for 10 minutes.

🔸 What herbs go best with roasted chicken and spring vegetables?

Rosemary, thyme, and parsley are classics. For a Mediterranean twist, add oregano and lemon slices.

 Best Ways to Serve

Serve your One-Pan Roasted Chicken with Spring Vegetables Recipe with:

  • Creamy garlic mashed potatoes

  • Fresh lemon orzo salad

  • Light cauliflower rice for a low-carb side

  • Or a simple crusty bread to soak up the pan juices

 Nutrition Facts (per serving)

  • Calories: 425 kcal

  • Protein: 32 g

  • Carbohydrates: 9 g

  • Fat: 30 g

  • Fiber: 3 g

  • Sodium: 630 mg

This balanced meal provides lean protein, heart-healthy fats, and fiber-packed vegetables.

 Storage & Leftovers

  • Refrigerate: Up to 3 days in an airtight container.

  • Freeze: Store cooked chicken and veggies separately for up to 2 months.

  • Reheat: Oven at 350°F for 10–12 minutes or microwave on medium power for 2 minutes.

Pro tip: Add a drizzle of olive oil before reheating to revive crispness.

 FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts cook faster — bake for 35–40 minutes instead of 50.

How do I know when the chicken is done?

Use a meat thermometer — internal temperature should be 165°F (74°C).

Is this recipe gluten-free?

Yes, this One-Pan Roasted Chicken with Spring Vegetables Recipe is naturally gluten-free and perfect for clean eating.

Can I make it dairy-free or keto-friendly?

It already is! Simply avoid starchy sides if following a keto plan.

 Variations

  • Mediterranean Style: Add cherry tomatoes, olives, and a sprinkle of feta after roasting.

  • Lemon Garlic Version: Increase lemon zest and add lemon slices under chicken.

  • Spicy Kick: Mix red pepper flakes or paprika into the marinade.

  • Vegetarian Alternative: Replace chicken with firm tofu or chickpeas for a plant-based one-pan roast.

Conclusion

This One-Pan Roasted Chicken with Spring Vegetables Recipe is your go-to meal for busy weeknights or weekend feasts. Bursting with bright, herby flavors and easy enough for any home cook, it delivers comfort, nutrition, and elegance — all from one pan.

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