Why You’ll Love This Recipe

Spring Sheet Pan Chicken Dinner is a vibrant, wholesome meal that brings together tender chicken, fresh spring vegetables, and aromatic herbs—all roasted to perfection on a single pan. It’s the ultimate one-pan wonder that simplifies weeknight cooking while delivering bright, seasonal flavors in every bite. Quick to prepare and even easier to clean up, this dish is as beautiful as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bone-in, skin-on chicken thighsbaby potatoescarrotsasparagusradishesolive oillemon (sliced and juiced)garlic clovesfresh thymefresh rosemarysaltblack pepper

directions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.

In a large bowl, toss the chicken thighs with olive oil, lemon juice, garlic, salt, pepper, and fresh herbs. Let marinate for at least 15 minutes if time allows.

Spread the baby potatoes and carrots on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Place the marinated chicken thighs skin-side up among the vegetables.

Roast for 25 minutes.

Remove the pan from the oven, add asparagus and radishes around the chicken, and top everything with lemon slices.

Return to the oven and roast for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarination time: 15 minutes (optional)Roasting time: 40-45 minutesTotal time: 55-60 minutes

Variations

Swap chicken thighs for boneless chicken breasts or drumsticks.

Use spring peas or green beans instead of asparagus.

Add a touch of honey or Dijon mustard to the marinade for added depth.

Use fingerling potatoes or sweet potatoes for a different texture.

Top with crumbled feta or goat cheese before serving for a creamy contrast.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals.

FAQs

Can I use boneless chicken for this recipe?

Yes, just reduce the cooking time to avoid overcooking.

What vegetables work best for spring?

Asparagus, radishes, carrots, and peas are all in season and roast beautifully.

Can I prep this in advance?

Yes, marinate the chicken and chop veggies up to a day ahead.

How do I keep the vegetables from overcooking?

Add quicker-cooking vegetables like asparagus halfway through the roasting time.

What if I don’t have fresh herbs?

Dried herbs work too—use about one-third the amount of fresh.

Can I use other citrus instead of lemon?

Yes, try orange or lime for a different flavor twist.

Is this meal healthy?

Yes, it’s packed with lean protein, fiber-rich veggies, and healthy fats.

What type of pan should I use?

A heavy-duty rimmed baking sheet works best to prevent warping.

Can I make this dish spicy?

Add a pinch of red pepper flakes or a drizzle of hot sauce before roasting.

Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze the cooked chicken and vegetables for up to 2 months.

Conclusion

Spring Sheet Pan Chicken Dinner is a flavorful, nourishing way to celebrate the season’s bounty with minimal effort. With just one pan and a mix of colorful, fresh ingredients, you’ll have a delicious meal that’s perfect for busy nights, Sunday dinners, or even meal prep. Give it a try, and enjoy springtime on a plate!