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Spring Sheet Pan Chicken Dinner

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  • Author: recipes guru cooking
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

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

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a large bowl, toss the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper.
  3. Arrange the chicken thighs on the sheet pan.
  4. In the same bowl, toss the asparagus, baby carrots, baby potatoes, and red onion with a bit more olive oil, salt, and pepper.
  5. Spread the vegetables around the chicken on the sheet pan.
  6. Place lemon slices over the chicken and vegetables.
  7. Roast in the oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender.
  8. 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