Herbed Lemon Chicken Thighs with Roasted Spring Vegetables
Juicy chicken thighs marinated in fresh herbs and lemon, oven-roasted alongside a medley of seasonal spring vegetables like asparagus and baby carrots, served with a light pan sauce.
Overview
This dish features tender, juicy chicken thighs marinated in fresh lemon juice, garlic, and fragrant herbs. Simultaneously roasted with a vibrant medley of spring vegetables including asparagus and baby carrots, it creates a perfectly balanced meal with bright flavors and comforting warmth. The pan sauce made from the chicken drippings ties everything together beautifully.
Why you’ll love it
- Simple hands-off cooking with marinating and roasting in one pan.
- Fresh, vibrant spring vegetables paired with savory herbed chicken.
- A versatile dish great for weeknight dinners or entertaining.
- Minimal cleanup and packed with flavor.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs yield the best flavor and crispy skin.
- Fresh herbs: Parsley, thyme, and rosemary intensify the aroma and taste.
- Lemon: Adds acidity to balance the richness of the chicken and brighten the vegetables.
- Spring vegetables: Asparagus and baby carrots roast quickly and complement the chicken well.
Serving & storage
Serve the chicken thighs and roasted veggies hot with the pan sauce drizzled over. This goes well with a side of rice, quinoa or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve crispiness. For food safety, ensure chicken internal temperature reaches 74°C (165°F).
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Chef tips
- Marinate the chicken for at least 15 minutes but no longer than 2 hours to avoid the lemon juice 'cooking' the meat.
- Use a meat thermometer to check the internal temperature of the chicken for food safety.
- If you prefer, swap the spring vegetables with zucchini or bell peppers according to availability.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
- 3 tbspolive oil, divided
- 1 lemon, juiced and zested (about 2 tbsp juice)fresh lemon
- 3 clovesgarlic, minced
- 2 tbspfresh parsley, chopped
- 1 tbspfresh thyme leaves
- 1 tbspfresh rosemary, chopped
- 300 gbaby carrots, trimmed
- 350 gasparagus, trimmed and cut into 5 cm (2 inch) pieces
- to tastesalt and black pepper
- 1/4 cup (60 ml)chicken broth or water (for pan sauce)
Equipment
- large bowl
- measuring spoons
- knife
- cutting board
- baking sheet or cast iron skillet
- oven
- tongs
- small saucepan (optional)
Nutrition per serving
- Calories410
- Protein35 g
- Carbs15 g
- Fat22 g
Step-by-step
Step 1
In a large bowl, combine 2 tbsp olive oil, lemon juice and zest, minced garlic, parsley, thyme, rosemary, salt, and black pepper. Mix well to create the marinade.
Step 2
Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
Step 3
Preheat the oven to 200°C (400°F). Arrange the marinated chicken thighs skin-side up on a baking sheet or cast iron skillet.
Step 4
Toss the baby carrots and asparagus with the remaining 1 tbsp olive oil, salt, and pepper. Arrange around the chicken thighs on the baking sheet.
Step 5
Roast in the oven for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 74°C (165°F), and vegetables are tender.
Step 6
Remove the chicken and vegetables from the pan and keep warm. Place the baking sheet on the stove over low heat (or transfer drippings to a small saucepan). Add chicken broth to the pan drippings and simmer for 3-5 minutes, scraping up any browned bits to create a light pan sauce.
Step 7
Serve the chicken thighs with roasted vegetables and drizzle the pan sauce over them.
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