Easy One-pan Roasted Chicken with Spring Vegetables Recipe
A simple and flavorful one-pan roasted chicken recipe featuring bone-in, skin-on chicken thighs paired with fresh spring vegetables like asparagus and fennel, infused with rosemary, thyme, garlic, and lemon zest for a vibrant and aromatic meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Chicken and Marinade
- 6 bone-in chicken thighs, skin-on
- 4 cloves garlic, crushed
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme, finely chopped
- ½ tablespoon lemon zest
- ¼ cup olive oil
- 1 ¼ tsp sea salt
Vegetables
- 1 lb asparagus spears, chopped into thirds
- 1 bulb fennel, sliced into 1-inch thick slices
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting.
- Prepare the Marinade: In a small bowl, whisk together crushed garlic, finely chopped rosemary, thyme, lemon zest, olive oil, and sea salt until well combined to create a fragrant marinade.
- Marinate the Asparagus: Place the chopped asparagus in a bowl, drizzle with one-quarter of the marinade, and set aside to absorb the flavors.
- Marinate Chicken and Fennel: In a separate bowl, add the chicken thighs and sliced fennel. Pour the remaining three-quarters of the marinade over them and massage gently to coat thoroughly.
- Roast Chicken and Fennel: Transfer the marinated chicken and fennel to a baking dish or sheet pan and roast in the preheated oven on the middle rack for 50 minutes.
- Add Asparagus and Continue Roasting: After 50 minutes, add the marinated asparagus to the baking dish and roast for an additional 10 minutes, or until the chicken skin is golden brown and crispy.
- Serve: Garnish the dish with fennel fronds and serve warm for a delicious, aromatic spring meal.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and adds flavor.
- Be sure to slice fennel about 1 inch thick to prevent it from overcooking during roasting.
- If you prefer crisper asparagus, add it during the last 10 minutes of cooking as directed.
- The marinade can be prepared ahead of time and stored in the fridge for up to 24 hours.
- Feel free to substitute fresh herbs based on availability, but rosemary and thyme provide the best flavor balance.
