Description
A simple and fresh spring sheet pan chicken dinner featuring seasonal vegetables and juicy, tender chicken, all roasted together for an easy and flavorful meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 bunch asparagus, trimmed
- 1 cup baby carrots
- 1 cup baby potatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 lemon, sliced
- Fresh thyme sprigs, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, toss the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange the chicken thighs on the sheet pan.
- In the same bowl, toss the asparagus, baby carrots, baby potatoes, and red onion with a bit more olive oil, salt, and pepper.
- Spread the vegetables around the chicken on the sheet pan.
- Place lemon slices over the chicken and vegetables.
- Roast in the oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh thyme sprigs before serving.
Notes
- Feel free to swap in other spring vegetables like radishes or snap peas.
- Use boneless chicken thighs for a quicker cooking time.
- Check the chicken’s internal temperature; it should reach 165°F (74°C).
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg