This herb roasted chicken is like a warm hug for your dinner table! Juicy chicken paired with fresh spring veggies makes a colorful and tasty dish that everyone will love.
Honestly, the smell of herbs wafting through the kitchen is enough to make anyone hungry. I love serving it with crusty bread to soak up all the delicious juices!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add flavor and retain moisture. If you’re looking for a leaner option, boneless skinless chicken breasts can work, but you might need to adjust cooking time.
Olive Oil: This is great for roasting and gives a lovely taste. If you’re out, avocado oil is a good substitute as it has a high smoke point as well.
Herbs: Thyme and rosemary are perfect for this dish. If you don’t have dried herbs, feel free to use fresh ones. Double the quantity for fresh herbs. Oregano also works well as an alternative.
Lemon: It brightens the flavors. If you don’t have fresh lemon, try lime juice or even vinegar (like apple cider) for a tangy kick. Just be mindful of the different strengths; use less vinegar.
Vegetables: The fresh spring veggies add color and nutrition. You can swap the zucchini and snap peas for bell peppers or broccoli, depending on what you have on hand.
Feta Cheese: Crumbled feta gives a delicious salty finish. If you’re aiming for a dairy-free option, try using nutritional yeast for a similar savory flavor.
How Do I Get the Chicken Skin Extra Crispy?
Achieving crispy chicken skin is all about preparation and cooking temperature. Make sure you start with high heat and keep the skin dry before roasting. Here’s how:
- Pat the chicken thighs dry with paper towels before marinating. This helps to remove excess moisture.
- When you arrange the chicken in the baking dish, ensure they are skin-side up and not touching each other for even cooking.
- Roast in a preheated oven at 425°F (220°C) and avoid opening the oven door too often.
These steps will help you get that delightful crunch on the outside while keeping the inside juicy. Enjoy your cooking!
Herb Roasted Chicken With Spring Veggies
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, zested and juiced
For the Vegetables:
- 1 cup asparagus, trimmed and cut into thirds
- 1 cup snap peas, ends trimmed
- 1 zucchini, sliced into half-moons
- 1 cup frozen peas
For the Topping:
- ¼ cup feta cheese, crumbled
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delicious dish requires about 10 minutes of prep time, plus 30 minutes for marinating if you’re in a hurry (or up to overnight for best flavor). Roasting in the oven will take about 30-35 minutes. So, set aside roughly 1 hour for this whole process, and you’ll have a delightful meal ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will prepare it for roasting the chicken and veggies perfectly.
2. Create the Marinade:
In a large bowl, mix together the olive oil, salt, black pepper, garlic powder, dried thyme, dried rosemary, lemon zest, and lemon juice. Stir well until it’s nicely combined. This mixture will give your chicken a ton of flavor!
3. Marinate the Chicken:
Add the chicken thighs to the marinade and toss them gently to coat evenly. Let these sit to soak in the flavor for at least 30 minutes. You can also cover and refrigerate them overnight if you want to enhance the taste even more.
4. Prepare for Roasting:
Take a large baking dish and arrange the marinated chicken thighs with the skin-side facing up. This helps them get nice and crispy while roasting!
5. Add the Veggies:
Now, scatter the asparagus, snap peas, sliced zucchini, and frozen peas around the chicken in the same baking dish. This will create a lovely medley of colors and flavors.
6. Roast in the Oven:
Place the baking dish in your preheated oven and roast for 30 to 35 minutes. You’ll know it’s ready when the chicken’s internal temperature reaches 165°F (75°C) and the skin looks golden brown and crispy.
7. Finish and Serve:
Once it’s done, take the dish out of the oven and sprinkle crumbled feta cheese on top. Let it rest for a few minutes (trust me, it’ll taste better when it’s settled). If you like, garnish with fresh mint leaves for a touch of freshness.
Enjoy your herb roasted chicken with spring veggies! It’s a wonderful, wholesome dish that’s sure to impress!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work, but they might cook faster, so reduce the roasting time to about 25-30 minutes. Be sure to check the internal temperature to reach 165°F (75°C) for safe eating.
What If I Don’t Have Fresh Herbs?
No problem! You can use dried herbs instead. Just halve the quantities since dried herbs are more concentrated. So, 1/2 teaspoon of dried thyme and rosemary will do the trick!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chicken and veggies in a freezer-safe container for up to 3 months. Just reheat in the oven or microwave until heated through!
Can I Substitute the Veggies?
Definitely! Feel free to swap in other seasonal veggies you have on hand, like bell peppers, carrots, or broccoli. Just make sure they have similar cooking times for the best results.
