Description
A delightful spring dish featuring herb-infused roasted chicken thighs paired with vibrant seasonal vegetables.
Ingredients
Scale
- 8 Chicken Thighs (Skin-on, Bone-in)
- 2 Tablespoons Olive Oil
- 1 Lemon (Zested and Sliced)
- 4 Shallots (Peeled and Chopped Coarsely)
- 4 Rosemary Sprigs (Stems Removed and Chopped)
- 2 Teaspoons Fresh Thyme Leaves
- 1 lb Asparagus Spears (Trimmed and Chopped)
- 2 Zucchini (Trimmed and Sliced in Half Lengthwise, then Chopped)
- 1¼ Cup Peas (Fresh or Frozen)
- ¼ Cup Fresh Mint (Torn) for Topping
- ½ Cup Crumbled Feta for Topping
- Juice of Half a Lemon (or more to taste) for Topping
- Drizzle of Extra Virgin Olive Oil for Topping
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the chicken by tossing the thighs with olive oil, lemon zest, rosemary, thyme, salt, and pepper, then let marinate for at least 15 minutes.
- Arrange the chopped shallots, asparagus, zucchini, and peas on a baking sheet and toss with olive oil, salt, and pepper.
- Add the marinated chicken thighs on top of the veggies, skin-side up.
- Tuck lemon wedges around the chicken and veggies.
- Roast in the oven for 35-40 minutes until the chicken is cooked through and golden brown.
- Serve the dish topped with fresh mint, feta, and additional lemon juice.
Notes
For crispy skin, make sure the chicken is dry before seasoning. You can marinate in advance for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, roasted chicken, spring vegetables, herb roasted chicken, family dinner