Roasted Chicken with Spring Veggies

My neighbor Sarah brought this over last spring when I was recovering from surgery, and I've been making it ever since. There's something about the way the lemon curls up in the oven and the radishes turn almost candy-sweet that makes the whole kitchen smell like hope. It's become my go-to when I need to feed people without spending hours at the stove.

Last Tuesday my youngest daughter actually asked for seconds of the roasted carrots, which has never happened before in the history of her vegetable consumption. I think it's because roasting concentrates their natural sugars in a way boiling never could.

Ingredients

• 4 bone-in, skin-on chicken thighs: The bone keeps the meat incredibly juicy while it roasts, and that skin gets perfectly crispy
• 2 tbsp olive oil: One tablespoon for the chicken and one for the veggies helps everything roast evenly
• 1 tsp sea salt: Don't be shy with the seasoning, it's what makes those chicken juices worth savoring
• ½ tsp freshly ground black pepper: Freshly cracked gives you so much more flavor than the pre-ground stuff
• 1 tsp dried thyme and 1 tsp dried rosemary: These classic herbs pair beautifully with chicken and spring vegetables
• 1 bunch asparagus: Trim the woody ends and cut into 2-inch pieces so they cook at the same rate as everything else
• 8 oz baby carrots: They're naturally sweet and roast up beautifully alongside the chicken
• 1 cup fresh peas: Frozen works too, just thaw them first so they don't water down the pan
• 1 cup radishes: Roasting completely transforms them from peppery to surprisingly mild and sweet
• 1 small red onion: Cut into wedges so they caramelize at the edges but stay intact
• 4 garlic cloves: Leave them whole and they'll roast into mellow, spreadable little gems
• 1 lemon: Thin slices roast alongside everything and infuse the whole dish with bright acidity

Instructions

Get your oven hot and ready:

Preheat to 425°F and position your rack in the middle of the oven for even cooking

Season the chicken thoroughly:

Pat those thighs completely dry with paper towels, then rub them with 1 tablespoon olive oil and all the salt, pepper, thyme, and rosemary

Arrange everything on the pan:

Place chicken skin-side up on a large baking sheet, then toss all the vegetables with the remaining olive oil and scatter them around the chicken with the garlic and lemon slices

Roast until golden and perfect:

Cook for 40-45 minutes until the chicken reaches 165°F internally and the vegetables are tender and lightly caramelized

Let it rest before serving:

Give the pan 5 minutes to rest so the juices redistribute, then sprinkle with fresh parsley

Save

This recipe has saved me on so many weeknights when I wanted something nourishing but didn't have the energy for multiple pans and complicated timing. It's honest food that tastes like you cared, even on busy days.

Making It Your Own

I've swapped in bone-in breasts when thighs weren't available, and they work beautifully with just a few extra minutes. Baby potatoes are another great addition, just cut them in half so they roast through in the same time as the other vegetables.

What To Serve With It

A hunk of crusty bread is perfect for sopping up those pan juices. On warm days, I'll serve it with a simple green salad dressed with vinaigrette, and in winter, some buttery mashed potatoes on the side make it feel like Sunday supper.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness of the chicken while complementing the spring vegetables. Something bright and acidic will make every bite feel balanced and refreshing.

• Use chicken breasts if you prefer white meat
• Add baby potatoes for extra heartiness
• Snap peas make a lovely seasonal addition

Save

There's something deeply satisfying about a meal that looks impressive but comes together with such ease. This is the kind of recipe that makes you feel like you've got dinner handled.

Recipe FAQs

→ What temperature is best for roasting the chicken?

Roast the chicken at 425°F (220°C) to achieve golden skin and juicy meat.

→ Can I use other cuts of chicken?

Yes, bone-in breasts or drumsticks can be used; adjust cooking time to ensure thorough cooking.

→ How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C), and the skin should be crispy and golden.

→ What vegetables work well with this dish?

Asparagus, baby carrots, peas, radishes, and red onion provide a fresh spring flavor and tender texture.

→ Can this dish be prepared ahead of time?

You can prep ingredients in advance, but roasting is best done just before serving for optimal texture.