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Herb Roasted Chicken With Spring Veggies

Herb Roasted Chicken With Spring Veggies for a Fresh Feast

This Herb Roasted Chicken with Spring Veggies is a quick, healthy, gluten-free meal bursting with flavors from fresh herbs and zesty lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Rich in flavor and tenderness; swap with chicken breasts or legs if preferred.
  • 2 tablespoons Olive Oil Helps in roasting the chicken and veggies, enhancing their flavors.
For the Vegetables
  • 2 pieces Shallots Adds a hint of sweetness; yellow or red onions can be substituted for a similar taste.
  • 1 cup Asparagus Quick-cooking veggie that brightens the dish.
  • 1 cup Zucchini Quick-cooking veggie that brightens the dish.
  • 1 cup Peas Quick-cooking veggie that brightens the dish.
For the Flavor
  • 1 piece Lemon Provides acidity and brightness; limes can be swapped in for a different twist.
  • 2 teaspoons Fresh Thyme Essential for delivering herbaceous notes.
  • 2 teaspoons Fresh Rosemary Essential for delivering herbaceous notes.
  • 1/4 cup Fresh Mint Adds a refreshing burst; parsley, basil, or cilantro can serve as alternatives.
For the Finish
  • 1/2 cup Feta Cheese Delivers a creamy, salty finish; can be omitted or replaced with goat cheese if desired.

Equipment

  • Sheet pan
  • pot
  • Ice Bath
  • Meat thermometer

Method
 

Step-by-Step Instructions for Herb Roasted Chicken With Spring Veggies
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, toss the chicken thighs, shallots, and lemon slices with olive oil, lemon zest, fresh thyme, rosemary, salt, and pepper. Make sure everything is well coated and evenly spread out.
  3. Place the sheet pan in the preheated oven and roast the chicken for about 30-35 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
  4. Bring a pot of water to a boil and blanch the asparagus, zucchini, and peas for 2-3 minutes until vibrant and just tender. Quickly transfer to an ice bath to stop cooking.
  5. After about 25 minutes of roasting, add the blanched vegetables to the sheet pan with the chicken. Stir gently to combine and allow everything to roast together for another 10-15 minutes.
  6. Remove from oven, squeeze fresh lemon juice over the chicken and vegetables, sprinkle with chopped mint and crumbled feta for a delightful finish. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in microwave or oven at 350°F (175°C) for about 20 minutes to maintain crispy skin.

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