Description
This one-pan herb roast chicken thighs with spring vegetables is simple, fresh, and loaded with flavor. Crispy, golden-brown chicken rests on a bed of seasonal vegetables and gets a final brush of honey-lemon herb glaze for a perfect weeknight dinner or casual Sunday meal.
Equipment:
-
Large sheet pan or roasting pan
-
Small bowl for glaze
-
Basting brush
-
Meat thermometer
-
Cutting board
-
Chef’s knife
-
Mixing bowl
Ingredients
For the chicken and vegetables:
- 6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 carrots, peeled and sliced diagonally
- 4 shallots, peeled and quartered
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 lemon
- 4 garlic cloves, smashed
For the honey-lemon herb glaze (original element):
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped parsley
- Pinch of salt
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment or foil for easier cleanup.
- In a large bowl, toss the potatoes, carrots, asparagus, and shallots with olive oil, salt, pepper, lemon zest, thyme, rosemary, and smashed garlic. Spread them evenly across the sheet pan.
- Pat the chicken thighs dry with paper towels. Season both sides with a bit more salt and pepper. Nestle the chicken skin-side up on top of the vegetables.
- Roast for 35 minutes. While it cooks, mix all the glaze ingredients in a small bowl.
- After 35 minutes, carefully remove the pan and brush the honey-lemon glaze generously over the chicken thighs.
- Return to the oven and roast another 10 minutes, or until the internal temp of the thickest part of the thigh reaches 175°F and the skin is golden and crisp.
- Optional: broil for 2–3 minutes for extra crispy skin.
- Let rest for 5 minutes. Sprinkle with extra parsley if desired. Serve straight from the pan or plate it family-style.
Notes
The honey-lemon herb glaze sets this recipe apart. It adds just the right amount of brightness and gloss to contrast the roasted earthiness of the vegetables and the savory crispness of the chicken. It’s subtle, but it elevates the whole dish from rustic to restaurant-worthy with barely any extra effort.
If asparagus or carrots aren’t your thing, feel free to swap in zucchini, radishes, or even halved Brussels sprouts depending on the season.
To make this more weeknight-friendly, chop vegetables the night before and store them in the fridge.
Nutrition
- Serving Size: Per Serving (1.5 thighs + 1 cup veg)
- Calories: 510
- Sugar: 5g
- Sodium: 680mg
- Fat: 31g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g