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One-Pan Roasted Chicken with Spring Vegetables Recipe

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3.9 from 37 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings 1x
  • Diet: Halal

Description

This One-Pan Roasted Chicken with Spring Vegetables is a simple yet elegant meal featuring bone-in, skin-on chicken thighs roasted with fresh fennel and asparagus. The dish is infused with a fragrant marinade of garlic, rosemary, thyme, and lemon zest, creating a perfect balance of herbaceous and citrus flavors. It’s an effortless oven-baked recipe ideal for a wholesome family dinner or entertaining guests with minimal cleanup.

Ingredients

Scale

Chicken & Marinade

  • 6 bone-in, skin-on chicken thighs
  • 4 cloves garlic, crushed
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 1/4 teaspoons sea salt

Vegetables

  • 1 lb asparagus, chopped into thirds
  • 1 bulb fennel, sliced into 1-inch thick slices

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken and vegetables evenly.
  2. Make Marinade: In a small bowl, whisk together the crushed garlic, chopped fresh rosemary, thyme, lemon zest, olive oil, and sea salt until well combined to create a flavorful marinade.
  3. Marinate Vegetables: Toss the chopped asparagus with one-quarter of the marinade and set aside to absorb the flavors while you prepare the chicken and fennel.
  4. Prepare Chicken: Coat the bone-in, skin-on chicken thighs and fennel slices thoroughly with the remaining marinade ensuring each piece is well covered for maximum flavor.
  5. Bake Chicken & Fennel: Arrange the marinated chicken thighs and fennel slices in a single layer on a baking sheet or dish and place in the oven. Bake for 50 minutes until the chicken starts to turn golden and fennel softens.
  6. Add Asparagus: After 50 minutes, add the asparagus to the baking sheet alongside the chicken and fennel, then bake for an additional 10 to 15 minutes until the chicken skin is crispy, golden brown, and vegetables are tender.
  7. Serve: Remove from oven and allow the dish to rest for a few minutes before serving to let the juices redistribute, resulting in moist and flavorful chicken.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and juiciness for roasting.
  • Do not overcrowd the baking sheet to ensure even cooking and crispy skin.
  • Use fresh herbs and lemon zest for a bright, fresh flavor in the marinade.
  • Allowing chicken to rest after roasting helps keep it moist and tender.
  • This recipe can be doubled easily by using two baking sheets.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

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Find it online: https://safetydangerdefender.com/one-pan-roasted-chicken-with-spring-vegetables-recipe/