Herb Roasted Chicken With Spring Veggies
Bright, herby, and effortlessly elegant, this Herb Roasted Chicken With Spring Veggies recipe is a weeknight hero and a dinner-party showstopper.
Ingredients
Main Ingredients
- 8 pieces chicken thighs, skin on, bone in Choose uniform-sized thighs for even roasting.
- 2 tablespoons olive oil For drizzling.
- 1 each lemon, zested then sliced or cut into wedges Use unwaxed fruit for best results.
- 4 each shallots, peeled and chopped coarsely Add garlic-like aroma.
- 4 sprigs rosemary, stem removed and chopped Infuses flavor during roasting.
- 2 teaspoons fresh thyme leaves Alternate herbs can be used.
- 1 pound asparagus spears, trimmed and chopped Should snap at the stem.
- 2 each zucchini, trimmed and sliced in half lengthwise then chopped Quick cooking adds texture.
- 1.25 cups peas, fresh or frozen Frozen peas can be used for added sweetness.
Toppings
- 0.25 cups fresh mint, torn Adds freshness.
- 0.5 cups crumbled feta Provides a tangy contrast.
- 0.5 each lemon juice Adjust to taste.
- 1 drizzle extra virgin olive oil For serving.
Instructions
Preparation
- Heat the oven to 400°F (200°C) and prep the pan.
- Arrange a large shallow roasting pan or rimmed baking sheet on the counter. Pat chicken thighs dry, then season with salt and pepper and set aside.
Chicken Coating
- Place the chicken in the pan and drizzle with olive oil. Add lemon zest and lemon slices or wedges, chopped shallots, chopped rosemary, and thyme leaves, tossing to coat everything evenly.
Roasting Chicken
- Arrange thighs skin-side up with space between them and roast at 400°F for 40–50 minutes until skin is crisp and golden and internal temperature reaches 165°F.
Cooking Vegetables
- Bring a large pot of water to a boil. Blanch asparagus for 2–3 minutes, then add zucchini and peas for the final minute. Drain and set aside.
Combine and Serve
- Toss the vegetables into the roasting pan with the chicken, add torn mint, squeeze lemon juice over everything, crumble feta on top, and drizzle extra virgin olive oil before serving.
Notes
Cool leftovers to room temperature and store in airtight containers. Consume within 3–4 days. For freezing, place chicken in vacuum bags for up to 3 months.