Herb Roasted Chicken With Spring Veggies
{"Use chicken thighs skin-on, bone-in for best flavor; adjust roasting time if using legs or breasts (cook to 165°F).","Blanching keeps veggies vibrant; alternatively roast on a separate pan starting 10–15 minutes before the chicken is done, steam, or briefly pan-fry.","Fresh herbs are ideal (rosemary, thyme, mint). Dried herbs can be used if needed; oregano is a good swap.","Finish with fresh mint and feta just before serving; feta can be omitted or replaced with goat cheese.","Season generously with salt and pepper; lemon juice at the end brightens flavors.","Serving ideas: side salad, rice, lemony orzo, pasta, quinoa/kale mix, crusty bread, or roasted potatoes.","Make-ahead: Blanch/steam vegetables up to 2 days ahead and refrigerate in an airtight container with a damp paper towel.","Storage: Refrigerate leftovers in an airtight container 2–4 days; reheat gently (microwave). Chicken can be frozen up to 2 months; vegetables are not recommended for freezing."}
Time: Prep: 15 mins, Cook: 40-50 mins, Total: 55-65 mins
Servings: 4-6 servings
Ingredients
- 8 chicken thighs, skin-on, bone-in
- 2 tablespoons olive oil
- 1 lemon, zested, then sliced or cut into wedges
- 4 shallots, peeled and coarsely chopped
- 4 rosemary sprigs, stems removed and chopped
- 2 teaspoons fresh thyme leaves
- 1 pound asparagus, trimmed and chopped
- 2 medium zucchini, trimmed, halved lengthwise, then chopped
- 1.25 cups peas, fresh or frozen
- 0.25 cup fresh mint, torn (for finishing)
- 0.5 cup crumbled feta (for finishing)
- Juice of 0.5 lemon, or to taste (for finishing)
- 1 tablespoon extra-virgin olive oil, for drizzling (for finishing)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat oven to 400°F.
- Place chicken thighs in a large shallow roasting pan; season with salt and pepper and toss with the olive oil, lemon zest and slices/wedges, shallots, rosemary, and thyme.
- Arrange the chicken thighs skin-side up and roast 40–50 minutes until the skin is crisp and golden and the chicken is cooked through (165°F).
- Meanwhile, bring a large pot of water to a boil. Blanch the asparagus 2–3 minutes, then add the zucchini and peas for the final 1 minute. Drain well. (Alternatively, pan-fry the vegetables briefly in a bit of olive oil.)
- Add the drained vegetables to the roasting pan and toss with the chicken and pan juices. Add the torn mint and lemon juice, tossing to coat. Crumble the feta over the top and finish with a drizzle of extra-virgin olive oil. Serve.