Description
A simple and flavorful one-pan meal featuring juicy roasted chicken thighs and a medley of fresh spring vegetables, all cooked together for an easy and delicious dinner.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pound baby potatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas, trimmed
1 cup baby carrots, peeled
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine the kosher salt, black pepper, dried thyme, garlic powder, and smoked paprika.
Pat the chicken thighs dry with paper towels. Rub each thigh with 1 tablespoon olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken.
Place the chicken thighs on the prepared sheet pan, skin side up, spaced evenly.
In a large bowl, toss the halved baby potatoes, baby carrots, asparagus pieces, and sugar snap peas with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the vegetables around the chicken thighs on the sheet pan. Place the lemon slices evenly over the chicken and vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
Remove the sheet pan from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes