Baked Chicken with Spring Vegetables

Baked Chicken with Spring Vegetables is a dish that has quickly become a family favorite in my home. There’s something truly magical about the combination of tender, juicy chicken infused with the vibrant flavors of spring vegetables. From the moment the aroma starts wafting through the kitchen, a sense of anticipation builds. My kids, usually picky eaters when it comes to vegetables, eagerly gather around the table, drawn in by the colorful medley of asparagus, peas, and carrots nestled alongside perfectly browned chicken. It’s a meal that manages to be both comforting and light, substantial yet bursting with freshness. The best part? It’s incredibly easy to throw together on a busy weeknight, requiring minimal effort for maximum flavor payoff. This recipe is not just a meal; it’s an experience, a celebration of spring on a plate, and something I’m genuinely excited to share with you.

Ingredients

• Bone-in, Skin-on Chicken Thighs (about 2 lbs): Provides rich flavor and stays moist during baking. Skin-on helps to crisp up beautifully in the oven.
• Asparagus (1 pound, trimmed): Offers a delicate, slightly grassy flavor and a satisfyingly crisp-tender texture when roasted. Choose firm, bright green spears.
• Baby Carrots (1 pound): Adds sweetness and vibrant color. Whole baby carrots are convenient, or you can use regular carrots, peeled and chopped into chunks.
• New Potatoes (1 pound, halved or quartered if large): Creamy and tender, new potatoes are perfect for roasting. Their thin skins mean no peeling is required.
• Fresh Peas (1 cup, shelled): Bring a burst of sweetness and springtime freshness. Frozen peas can be substituted if fresh are not available, but add them later in the cooking process.
• Yellow Onion (1 large, sliced): Provides a savory base flavor and caramelizes beautifully in the oven, adding depth to the dish.
• Lemon (1, sliced into rounds): Adds a bright, citrusy zest that complements both the chicken and vegetables. The lemon slices also infuse the dish with a subtle tanginess.
• Garlic (4 cloves, minced): Essential for savory flavor. Freshly minced garlic provides the best aroma and taste.
• Olive Oil (1/4 cup): Used for roasting and adds healthy fats. Extra virgin olive oil is recommended for its flavor and health benefits.
• Dried Thyme (2 teaspoons): An earthy herb that pairs wonderfully with chicken and vegetables, adding a warm, aromatic note.
• Dried Rosemary (1 teaspoon): Another classic herb that complements chicken and vegetables, offering a piney, slightly pungent flavor.
• Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors of the dish.

Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This will also prevent the chicken and vegetables from sticking.
2. Prepare the Vegetables: Wash and trim all the vegetables. If using new potatoes, halve or quarter them depending on their size. Slice the yellow onion into thick slices. Trim the woody ends off the asparagus spears. Shell the fresh peas if using. Mince the garlic cloves and slice the lemon into rounds.
3. Toss Vegetables with Oil and Seasonings: In a large bowl, combine the new potatoes, baby carrots, and sliced onions. Drizzle with about half of the olive oil (approximately 2 tablespoons) and toss to coat. Season generously with salt, pepper, 1 teaspoon of dried thyme, and ½ teaspoon of dried rosemary. Spread the vegetables in a single layer on the prepared baking sheet.
4. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin to crisp up in the oven. In a small bowl, mix together the remaining olive oil (approximately 2 tablespoons), minced garlic, remaining 1 teaspoon of dried thyme, and remaining ½ teaspoon of dried rosemary. Season the chicken thighs generously with salt and pepper on both sides. Rub the olive oil and herb mixture all over the chicken, ensuring it’s evenly coated.
5. Arrange Chicken and Lemon on Baking Sheet: Place the seasoned chicken thighs amongst the vegetables on the baking sheet, distributing them evenly. Arrange the lemon slices over the chicken and vegetables. This will infuse the dish with lemon flavor as it bakes.
6. Bake the Chicken and Vegetables: Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
7. Add Asparagus and Peas: After 30 minutes of baking, add the asparagus and fresh peas (or frozen peas if using frozen, add in the last 10 minutes of cooking) to the baking sheet. Toss them gently with the other vegetables and chicken juices. Return the baking sheet to the oven and continue to bake for another 10-15 minutes, or until the asparagus is tender-crisp and the peas are heated through. The asparagus should be bright green and slightly tender but still have a bit of bite.
8. Check for Doneness and Rest: Ensure the chicken is cooked through by inserting a meat thermometer into the thickest part of a thigh, avoiding the bone. The temperature should read 165°F (74°C). Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
9. Serve and Enjoy: Serve the Baked Chicken with Spring Vegetables immediately. Garnish with fresh herbs like parsley or thyme if desired. Enjoy this delicious and healthy spring meal!

Nutrition Facts

Servings: 4

Calories per Serving: Approximately 550 kcal (estimated)

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

• Protein: 45g
• Fat: 30g
• Saturated Fat: 7g

Preparation Time

Prep Time: 20 minutes
Cook Time: 45-55 minutes
Total Time: Approximately 1 hour 5-1 hour 15 minutes

This Baked Chicken with Spring Vegetables recipe is wonderfully straightforward, requiring just about 20 minutes of active preparation time to chop the vegetables, season the chicken, and get everything onto the baking sheet. The oven does the rest of the work, making it a fantastic option for weeknight dinners. The total cooking time is around 45-55 minutes, depending on your oven and the size of the chicken thighs and vegetables. From start to finish, you can have a flavorful, healthy, and satisfying meal on the table in just over an hour.

How to Serve

This Baked Chicken with Spring Vegetables is a complete meal in itself, but here are some delightful ways to serve it to elevate your dining experience:

• Serve it Family Style: Place the entire baking sheet in the center of the table and let everyone serve themselves. This encourages a communal and relaxed dining atmosphere.
• With a Fresh Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the baked chicken and vegetables. Consider a salad with mixed greens, cucumber, tomatoes, and a lemon-herb vinaigrette.
• Over Quinoa or Rice: For a heartier meal, serve the baked chicken and vegetables over a bed of fluffy quinoa or brown rice. These grains absorb the flavorful juices from the dish beautifully and add extra substance.
• With Crusty Bread: Serve with a side of crusty bread, such as sourdough or baguette, to soak up the delicious pan juices. A simple garlic butter spread would be a lovely addition to the bread.
• Garnished with Fresh Herbs: Before serving, sprinkle the dish with freshly chopped herbs like parsley, thyme, or chives. This adds a pop of color and freshness.
• With a Dollop of Greek Yogurt or Sour Cream: A spoonful of plain Greek yogurt or sour cream adds a cool and creamy element that complements the warm, savory flavors of the dish.
• Alongside a Glass of White Wine: Pair this meal with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity and citrus notes in these wines will enhance the flavors of the spring vegetables and chicken.
• As Leftovers (Hot or Cold): This dish is also delicious as leftovers! Enjoy it reheated the next day, or even cold in a salad or sandwich.

Additional Tips

1. Customize Your Vegetables: Feel free to swap or add other spring vegetables based on availability and preference. Broccoli florets, bell peppers, zucchini, or sugar snap peas would all be wonderful additions. Just adjust cooking times accordingly; denser vegetables like broccoli might need to be added earlier.
2. Use Different Chicken Cuts: While bone-in, skin-on chicken thighs are recommended for flavor and moisture, you can also use bone-in, skin-on chicken breasts or drumsticks. Adjust cooking time as needed, ensuring the chicken is cooked through to 165°F (74°C). Boneless, skinless chicken breasts can also be used, but they may dry out more easily, so consider reducing the cooking time and monitoring closely.
3. Marinate the Chicken for Extra Flavor: For even more flavorful chicken, marinate it for at least 30 minutes (or up to overnight) in a mixture of olive oil, lemon juice, garlic, herbs, and seasonings before baking. This will tenderize the chicken and infuse it with deeper flavor.
4. Don’t Overcrowd the Baking Sheet: Ensure the chicken and vegetables are arranged in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in less browning and crispiness. If necessary, use two baking sheets.
5. Increase the Heat for Crispier Skin: For extra crispy chicken skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning. Move the baking sheet to the top rack of the oven and broil for 2-3 minutes, or until the skin is golden brown and crispy.
6. Add White Wine or Chicken Broth for Moisture: If you prefer a bit more sauce, you can add a splash of white wine or chicken broth to the baking sheet before roasting. This will create flavorful pan juices that you can spoon over the chicken and vegetables when serving.
7. Season Generously: Don’t be shy with the salt and pepper! Proper seasoning is key to bringing out the flavors of both the chicken and the vegetables. Taste and adjust seasoning as needed throughout the cooking process.
8. Let it Rest Before Serving: Allowing the chicken to rest for 5-10 minutes after baking is crucial. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. Tent the baking sheet loosely with foil while it rests to keep it warm.

FAQ Section

Q1: Can I use frozen vegetables instead of fresh?
A: Yes, you can definitely use frozen vegetables. Frozen peas are a convenient substitute for fresh peas and can be added in the last 10-15 minutes of cooking. For other vegetables like asparagus or carrots, it’s best to thaw them slightly and pat them dry before roasting to prevent them from becoming too watery.

Q2: What if I don’t have thyme or rosemary? Can I use other herbs?
A: Absolutely! You can substitute other herbs based on your preference and what you have on hand. Oregano, marjoram, or Italian seasoning would all be great alternatives. Fresh herbs like parsley, chives, or dill can also be added at the end for a fresh flavor boost.

Q3: How do I store leftovers of Baked Chicken with Spring Vegetables?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave. You can also enjoy them cold in salads or sandwiches.

Q4: Can I prepare this dish ahead of time?
A: You can prep some components ahead of time. You can chop the vegetables and store them in the refrigerator. You can also season the chicken and store it in the refrigerator until ready to bake. However, it’s best to bake the dish fresh for the best texture and flavor.

Q5: Is this recipe gluten-free and dairy-free?
A: Yes, this recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions. Always double-check the labels of your seasonings to ensure they are also gluten-free if needed.

Q6: Can I add cheese to this dish?
A: While this recipe is delicious as is, you could add cheese for extra richness if desired. Feta cheese, crumbled goat cheese, or Parmesan cheese would all be tasty additions. Sprinkle the cheese over the chicken and vegetables during the last 5-10 minutes of baking.

Q7: What can I serve as a side dish besides bread, rice, or quinoa?
A: If you’re looking for other side dish options, consider serving this baked chicken and vegetables with roasted sweet potatoes, couscous, polenta, or a simple farro salad. A side of creamy mashed potatoes would also be comforting and delicious.

Q8: Can I use chicken breasts instead of thighs? Will the cooking time be different?
A: Yes, you can use chicken breasts. Boneless, skinless chicken breasts will cook faster than thighs. Reduce the baking time and check for doneness after about 25-30 minutes. Bone-in, skin-on chicken breasts will take slightly longer than boneless, skinless but still might cook a bit faster than thighs. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

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