One-Pan Lemon Herb Chicken with Spring Vegetables
Tender chicken thighs roasted with bright lemon, fresh herbs, and seasonal spring vegetables all in one pan for easy cleanup. This vibrant dairy-free dish celebrates the fresh flavours of spring with minimal effort.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 800g)
- 300g baby new potatoes, halved
- 200g asparagus, woody ends trimmed
- 150g sugar snap peas
- 1 large lemon, sliced into rounds
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 200°C (400°F) and position rack in the centre.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, lemon juice, salt, and pepper to create the herb marinade.
Pat chicken thighs dry with paper towels and place in a large roasting pan. Rub half of the herb mixture generously over the chicken, ensuring it gets under the skin.
Scatter halved new potatoes around the chicken and toss with the remaining herb mixture.
Arrange lemon slices over and around the chicken thighs.
Roast for 25 minutes, then add asparagus and sugar snap peas to the pan, tossing them lightly in the pan juices.
Continue roasting for 15 minutes until chicken skin is golden and crispy, vegetables are tender, and chicken reaches a safe internal temperature of 75°C (165°F) when measured at the thickest part with a meat thermometer.
Remove from oven and let rest for 5 minutes before garnishing with fresh parsley and serving directly from the pan.
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