This herb roasted chicken is bursting with flavor, cooked to perfection with fresh spring veggies. It’s a simple yet tasty dish that makes any meal feel special!
I love how colorful the veggies look on my plate. Plus, the aroma fills the kitchen and makes everyone excited for dinner. Who knew healthy could smell so good? 🌱
This meal is super easy to prep—just season the chicken, toss in the veggies, and let the oven do the work. Perfect for a busy weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful. If you prefer a leaner option, skinless thighs or chicken breasts work well, but they may dry out faster.
Herbs: Fresh rosemary and thyme are key here. You could use dried herbs; just halve the amount. Fresh herbs really make the flavors pop, so if you have basil or oregano, those could be nice substitutes too.
Lemon: Fresh lemon juice and zest brighten up the dish. If you don’t have a lemon, white wine vinegar is a great alternative for acidity, though it won’t add the citrus aroma.
Vegetables: Asparagus, snap peas, and zucchini are perfect for spring! Feel free to swap with green beans, broccoli, or bell peppers based on what you have. Frozen peas are great if fresh ones aren’t available.
Feta Cheese: Feta adds a creamy tanginess. If you’re not a fan, goat cheese or even parmesan can be good alternatives. For a dairy-free option, skip the cheese or use a plant-based feta.
How Can I Ensure My Chicken Is Juicy and Flavorful?
Marinating is your secret weapon for juicy chicken! Start by making a flavorful marinade with olive oil, herbs, lemon juice, and seasoning. Here’s how:
- Mix the marinade in a bowl and coat the chicken thoroughly.
- Let it marinate for at least 15 minutes, but if you can, refrigerate for a few hours for deeper flavor.
- Before roasting, make sure your oven is nicely preheated to seal in the juices while also getting that crispy skin.
Keep an eye on the chicken while it roasts. A meat thermometer is handy to check that it reaches 165°F (74°C) for perfect doneness!
Herb Roasted Chicken With Spring Veggies
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Vegetables:
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup snap peas, trimmed
- 1 cup zucchini, sliced
- 1 cup peas (fresh or frozen)
- 1/4 cup feta cheese, crumbled
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 35-40 minutes to roast in the oven, making it a quick and easy meal to whip up in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your chicken roasts perfectly and the veggies are tender and flavorful.
2. Make the Marinade:
In a large bowl, mix together olive oil, chopped rosemary, chopped thyme, lemon zest, lemon juice, garlic powder, salt, and pepper. Stir everything well to combine, creating a lovely herb-infused marinade.
3. Marinate the Chicken:
Add the chicken thighs to the marinade, making sure they are fully coated. Let them marinate for at least 15 minutes while you prepare the fresh veggies. This helps enhance the chicken’s flavor.
4. Prepare the Vegetables:
In a baking dish, arrange the asparagus, snap peas, zucchini, and peas. Drizzle with a little olive oil and sprinkle with salt and pepper, tossing to combine. These vibrant veggies will be a delicious accompaniment!
5. Nestle the Chicken:
Place the marinated chicken thighs on top of the spring veggies in the baking dish. Make sure they are evenly spaced for even cooking.
6. Roast in the Oven:
Put the baking dish into the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through (155°F/74°C) and the skin is crispy and golden brown. Your kitchen will smell amazing!
7. Add the Feta:
Once done, carefully remove the dish from the oven and sprinkle crumbled feta cheese over the chicken and veggies. The salty cheese adds a wonderful flavor contrast.
8. Rest and Garnish:
Let the dish rest for about 5 minutes before serving. If you like, garnish with fresh mint leaves for a pop of color and freshness.
9. Serve and Enjoy:
Serve warm and enjoy the delightful combination of herb-infused chicken and vibrant spring vegetables. It’s a meal that’s as delicious as it is beautiful!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! However, reduce the cooking time to about 25-30 minutes since they cook faster. Just make sure the internal temperature still reaches 165°F (74°C).
What If I Don’t Have Fresh Herbs?
No problem! You can substitute dried herbs if fresh ones are unavailable. Use about one-third of the amount; for example, use 1 teaspoon of dried rosemary and thyme instead of 1 tablespoon each of the fresh herbs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15 minutes or until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to add or substitute other spring vegetables like bell peppers, carrots, or radishes. Just keep in mind that cooking times may vary slightly depending on the size and type of veggies you choose.
