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Crispy Lemon Herb Roasted Chicken Thighs Recipe Easy Spring Veggie Dinner

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A flavorful and easy recipe featuring crispy lemon herb roasted chicken thighs paired with fresh spring vegetables. Perfect for a quick, comforting, and healthy dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 fresh lemons, zested and juiced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 3 tablespoons extra virgin olive oil
  • Salt (about 1½ teaspoons kosher salt)
  • Freshly cracked black pepper to taste
  • 1 cup baby carrots, peeled
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 pound new potatoes, halved or quartered
  • 1 cup sugar snap peas, trimmed
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. In a bowl, whisk together lemon zest and juice, minced garlic, olive oil, rosemary, thyme, salt, pepper, and red pepper flakes if using.
  4. Toss the chicken thighs in the lemon herb mixture, coating under the skin when possible. Let rest for 15-20 minutes at room temperature.
  5. In a large bowl, toss baby carrots, asparagus, new potatoes, and sugar snap peas with olive oil, salt, and pepper.
  6. Spread the vegetables evenly on a rimmed baking sheet or roasting pan. Nestle the chicken thighs skin-side up on top of the veggies.
  7. Roast in the oven for 35-40 minutes. Check at 30 minutes and baste the veggies with pan juices. Chicken skin should be golden and crispy, and internal temperature should reach 165°F (74°C).
  8. Remove chicken and veggies from oven and let chicken rest for 5 minutes.
  9. Sprinkle chopped fresh parsley over everything before serving.

Notes

Pat chicken skin dry thoroughly before seasoning to achieve crispy skin. Do not overcrowd the pan to allow even roasting. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest after roasting to keep it juicy. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven covered loosely with foil.

Nutrition

Keywords: lemon herb chicken, roasted chicken thighs, spring vegetables, easy dinner, crispy chicken, healthy dinner, gluten-free, family meal

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