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Herb Roasted Chicken With Spring Veggies

Herb Roasted Chicken With Spring Veggies for a Fresh Feast

This Herb Roasted Chicken With Spring Veggies is a vibrant and easy dish that embodies the flavors of spring.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Can substitute with chicken legs or breasts.
  • 2 pieces Shallots Yellow or red onion can be used instead.
  • 2 tablespoons Olive Oil Extra virgin is recommended.
  • 1 pieces Lemon Zest, slices, and juice needed.
  • 1 tablespoon Thyme Fresh or dried herbs can be used.
  • 1 tablespoon Rosemary Fresh or dried herbs can be used.
For the Veggies
  • 2 cups Zucchini Can be substituted with broccoli or green beans.
  • 1 bunch Asparagus Feel free to add other quick-cooking veggies.
  • 1 cup Peas Adds sweetness and fits the spring theme.
For the Finish
  • 1/4 cup Mint Can be substituted with parsley or basil.
  • 1/2 cup Crumbled Feta Cheese Goat cheese can be used alternatively.
  • Garlic Powder Optional to elevate flavor.
  • Onion Powder Optional to elevate flavor.
  • Chili Flakes Optional for a spicy kick.

Equipment

  • Oven
  • Sheet Pan
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss chicken thighs, shallots, and lemon with olive oil, zest, salt, and pepper in a sheet pan.
  2. Roast the chicken for 30-40 minutes until the skin is golden brown and internal temperature reaches 165°F (75°C).
  3. Blanch zucchini, asparagus, and peas in salted boiling water for 2-3 minutes and then drain and rinse.
  4. Combine the blanched veggies with the chicken after 25 minutes of roasting, and continue roasting for an additional 10-15 minutes.
  5. Drizzle fresh lemon juice over the chicken and veggies, sprinkle with mint and feta, and let it rest before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 20gProtein: 32gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This recipe is quick and adaptable, suitable for various occasions and dietary preferences.

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