Pan-Seared Chicken Thighs with Roasted Spring Vegetables
Tender pan-seared chicken thighs served alongside a medley of roasted seasonal spring vegetables, highlighting fresh asparagus, baby carrots, and new potatoes. This simple, flavorful dish balances protein and produce with classic techniques ideal for a weeknight dinner.
Overview
This dish features juicy, crispy-skinned chicken thighs pan-seared to golden perfection, complemented by a vibrant medley of roasted spring vegetables including asparagus, tender baby carrots, and new potatoes. The combination offers a comforting yet fresh weeknight meal, balancing protein with seasonal produce and simple, classic cooking methods.
Why you’ll love it
Enjoy an effortless, healthy dinner that requires minimal prep but delivers maximum flavor. The pan-seared chicken thighs stay moist under their crispy skin, while roasting the vegetables brings out their natural sweetness and texture. Perfectly balanced and colorful, it’s a satisfying springtime plate that comes together quickly.
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Ingredient notes
Chicken thighs: Bone-in, skin-on thighs work best to retain moisture and develop a crispy skin. Ensure the chicken is fully thawed for even cooking.
New potatoes: Use small waxy potatoes for roasting, halved to cook through evenly.
Baby carrots: Choose fresh baby carrots to roast alongside the potatoes and asparagus.
Asparagus: Add this last to roasting so it remains tender-crisp and brightly colored without overcooking.
Olive oil and herbs: A good quality olive oil with fresh thyme or rosemary complements the dish beautifully.
Serving & storage
Serve immediately while the chicken skin is crisp and vegetables are warm. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven to retain crispness and avoid drying the chicken. For best results, reheat vegetables separately to prevent sogginess.
Chef tips
- Pat chicken skin dry before seasoning to ensure it crisps up nicely.
- Use a meat thermometer to check chicken reaches safe internal temperature (74°C or 165°F).
- Add asparagus later in roasting to keep it tender-crisp and retain bright color.
Ingredients
- 4bone-in, skin-on chicken thighs (about 150-180 g each)
- 500 gnew potatoes, halved
- 200 gbaby carrots, trimmed
- 250 gasparagus, woody ends trimmed
- 3 tbspolive oil
- 2 tspfresh thyme leaves or rosemary, chopped
- 1 tspsalt, divided
- ½ tspblack pepper, divided
- 2 clovesgarlic, minced (optional)
Equipment
- large oven-safe frying pan or skillet
- roasting tray or baking sheet
- oven
Nutrition per serving
- Calories470
- Protein38 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 10 minutes until just tender. Drain and transfer to a roasting tray.
Step 3
Toss the parboiled potatoes and baby carrots with 1½ tablespoons of olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and half of the chopped thyme or rosemary. Roast in the oven for 20 minutes.
Step 4
Meanwhile, pat the chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon of salt and ¼ teaspoon of pepper.
Step 5
Heat the remaining 1½ tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken thighs skin-side down. Cook undisturbed for 6-7 minutes until the skin is golden brown and crisp.
Step 6
Flip the chicken thighs and cook for another 3-4 minutes. If the pan is oven-safe, transfer it to the oven; if not, move the chicken to a baking dish.
Step 7
After the potatoes and carrots have roasted for 20 minutes, add the asparagus to the tray, drizzle with a little olive oil, remaining herbs, salt, and pepper. Roast all vegetables together for an additional 10 minutes until vegetables are tender and golden.
Step 8
Continue roasting the chicken in the oven for another 10 minutes, or until an internal temperature of 74°C (165°F) is reached. Ensure juices run clear for food safety.
Step 9
Remove chicken and vegetables from the oven. Let the chicken rest for 5 minutes. Serve the chicken thighs alongside the roasted spring vegetables.
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