Name: One-Pan Roasted Chicken with Spring Vegetables Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 1 lb asparagus, chopped into thirds; 1 bulb fennel, sliced into 1-inch thick slices

Description

This One-Pan Roasted Chicken with Spring Vegetables is a simple yet flavorful dish featuring bone-in, skin-on chicken thighs marinated in a fragrant blend of garlic, fresh rosemary, thyme, and lemon zest. It’s roasted alongside tender fennel and crisp asparagus for a wholesome, colorful meal that’s perfect for a weeknight dinner or a casual gathering.

Ingredients

Scale

Chicken 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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it’s fully heated before placing the ingredients inside for even cooking.
Make Marinade: In a small bowl, whisk together the crushed garlic, finely chopped rosemary, chopped thyme, lemon zest, olive oil, and sea salt to create a fragrant marinade.
Marinate Vegetables: Toss the chopped asparagus with a quarter of the prepared marinade to coat them lightly and set aside to absorb flavors.
Prepare Chicken: Use the remaining marinade to coat the chicken thighs and sliced fennel thoroughly, ensuring each piece is well covered for maximum flavor.
Bake Chicken & Fennel: Arrange the marinated chicken and fennel slices on a baking sheet or dish in a single layer and bake in the preheated oven for 50 minutes.
Add Asparagus: After 50 minutes, remove the baking dish briefly and add the marinated asparagus. Return the dish to the oven and bake for an additional 10-15 minutes until the chicken skin turns crispy and golden brown, and the vegetables are tender.
Serve: Remove from oven and let the chicken rest for a few minutes before serving to retain juices and achieve optimal tenderness.

Notes

For extra crisp skin, you can broil the chicken for the last 2-3 minutes but watch carefully to prevent burning.
If fresh herbs are unavailable, you can substitute with 1 teaspoon each of dried rosemary and thyme.
Ensure the chicken thighs are patted dry before marinating for better browning.
This dish pairs well with a simple green salad or crusty bread to soak up the delicious juices.