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One-Pan Roasted Chicken with Spring Vegetables Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

Description

This One-Pan Roasted Chicken with Spring Vegetables recipe features succulent bone-in, skin-on chicken thighs marinated with fresh garlic, rosemary, thyme, and lemon zest, roasted alongside crisp asparagus and tender fennel for a flavorful, easy-to-make meal. Perfectly balanced with aromatic herbs and vibrant spring vegetables, this dish is both hearty and fresh, ideal for a comforting dinner.

Ingredients

Scale

Chicken and Marinade

  • 6 bone-in, skin-on chicken thighs
  • 4 cloves garlic, crushed
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 tablespoon lemon zest
  • 1/4 cup olive oil
  • 1 1/4 teaspoons sea salt

Vegetables

  • 1 lb asparagus, chopped into thirds
  • 1 bulb fennel, sliced into 1-inch thick slices

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for roasting the chicken and vegetables evenly.
  2. Make Marinade: In a small bowl, whisk together the crushed garlic, finely chopped rosemary, thyme, lemon zest, olive oil, and sea salt until well combined to create a fragrant herb marinade.
  3. Marinate Vegetables: Toss the chopped asparagus with about one-quarter of the marinade, ensuring they are coated evenly, then set them aside to absorb the flavors.
  4. Prepare Chicken: Coat the chicken thighs and sliced fennel with the remaining marinade, massaging it into the meat and vegetable slices for maximum flavor infusion.
  5. Bake Chicken & Fennel: Arrange the marinated chicken thighs and fennel slices on a baking sheet or dish in a single layer. Place in the oven and roast for 50 minutes, allowing the chicken to cook thoroughly and the fennel to become tender.
  6. Add Asparagus: After the initial 50 minutes, add the marinated asparagus to the baking sheet with the chicken and fennel. Continue baking for another 10 to 15 minutes until the chicken skin is crispy, golden brown, and the asparagus is tender but still crisp.
  7. Serve: Remove from the oven and let the dish rest for a few minutes before serving, which helps juices redistribute in the chicken for a moist and flavorful meal.

Notes

  • Bone-in, skin-on chicken thighs provide more flavor and juiciness compared to boneless.
  • Crushing the garlic releases more flavor into the marinade.
  • Use fresh herbs for the best aromatic results.
  • Don’t overcrowd the baking sheet to ensure even roasting.
  • Allow chicken to rest after cooking to keep it moist.
  • Adjust salt to taste if using salted butter or salted chicken.

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Find it online: https://flavorfuldailymeals.com/one-pan-roasted-chicken-with-spring-vegetables-recipe/