Description

This Spring Sheet Pan Chicken Dinner is the perfect one-pan meal packed with seasonal veggies like asparagus, carrots, and new potatoes. The chicken roasts to juicy perfection while the vegetables caramelize, creating a colorful and flavorful dish that’s simple to make and easy to clean up!

Ingredients

4 bone-in, skin-on chicken thighs (or breasts)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup baby carrots, halved
1 cup new potatoes, quartered
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tablespoon fresh parsley, chopped (optional, for garnish)

1 lemon, sliced into wedges (optional, for serving)

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Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Place the chicken thighs on a large sheet pan and drizzle with half of the seasoning mixture. Rub it evenly over the chicken.
Add the carrots and potatoes to the sheet pan, and drizzle with the remaining seasoning mixture. Toss the vegetables to coat evenly.
Roast in the oven for 25 minutes.
After 25 minutes, add the asparagus to the pan, stirring the vegetables around. Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown.
Remove from the oven and let the chicken rest for a few minutes before serving.

Garnish with fresh parsley and serve with lemon wedges, if desired.

Notes

You can swap in other spring vegetables like zucchini, radishes, or green beans, depending on what you have on hand.

For extra flavor, squeeze fresh lemon juice over the chicken and veggies before serving.