Description
A vibrant and healthy Spring Sheet Pan Chicken Dinner featuring seasoned chicken with fresh seasonal vegetables, all roasted together for an easy and flavorful meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, thyme, oregano, paprika, salt, and pepper.
- Toss the chicken thighs in the mixture and let them marinate for 10 minutes.
- Place the chicken thighs on a sheet pan and surround with baby potatoes. Roast for 20 minutes.
- Add asparagus, cherry tomatoes, red onion, and lemon slices to the pan. Drizzle with remaining oil and seasoning mixture.
- Continue roasting for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven and garnish with fresh parsley before serving.
Notes
- You can substitute chicken thighs with breasts, but adjust cooking time accordingly.
- Use any mix of seasonal vegetables you have on hand.
- For a crispier skin, broil for the last 2-3 minutes.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg