Spring Sheet Pan Chicken Dinner

Why You’ll Love This Recipe

Spring Sheet Pan Chicken Dinner is a simple, one-pan meal that celebrates the vibrant, fresh flavors of spring. With juicy chicken, tender roasted vegetables, and a burst of bright lemon, this dish is both easy to prepare and incredibly satisfying. Perfect for a busy weeknight or a casual weekend dinner, it requires minimal cleanup and delivers maximum flavor. This recipe makes use of fresh spring vegetables like asparagus, carrots, and baby potatoes, making it a perfect choice for the season.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs
• 1 bunch asparagus, trimmed
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a small bowl, mix together the olive oil, garlic powder, dried thyme, paprika, salt, and pepper.
3. Rub the olive oil mixture over the chicken thighs, ensuring they are evenly coated.
4. Arrange the chicken thighs on the prepared baking sheet. Add the baby carrots, halved baby potatoes, and asparagus around the chicken.
5. Drizzle the remaining olive oil mixture over the vegetables and arrange lemon slices on top.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
7. Garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Total time: 45-50 minutes

Variations

• Swap the chicken thighs for chicken breasts if you prefer white meat.
• Use different vegetables such as zucchini, bell peppers, or Brussels sprouts.
• Add a drizzle of balsamic glaze or a sprinkle of feta cheese after roasting for a tangy twist.
• For a spicy kick, sprinkle red pepper flakes or chili powder over the chicken and vegetables before roasting.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for a quicker option.

FAQs

Can I use boneless, skinless chicken?
Yes, boneless, skinless chicken breasts or thighs can be used. However, they may cook faster, so check them earlier.

Can I make this ahead of time?
This dish is best served fresh, but you can prep the chicken and vegetables the night before and store them in the fridge, then roast the next day.

Can I substitute other vegetables?
Yes, you can use any vegetables you like. Just make sure to cut them into similar-sized pieces for even cooking.

Can I make this dish on a different type of pan?
Yes, a roasting pan or even a cast-iron skillet works well for this recipe.

Conclusion

Spring Sheet Pan Chicken Dinner is a perfect combination of juicy chicken, roasted vegetables, and fresh, vibrant flavors. It’s a one-pan meal that makes weeknight dinners a breeze without sacrificing taste. With minimal prep and easy cleanup, this dish is sure to become a staple in your cooking rotation, especially when you’re craving something light and fresh for the season.

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