Ah, spring! The season where flowers bloom, birds chirp, and our cravings shift to lighter, brighter meals. One of my absolute favorite recipes to whip up this time of year is my **Herb Roasted Chicken with Spring Veggies**. There’s just something magical about roasted chicken, don’t you think? It fills the house with an aroma so inviting that even the neighbors might just come knocking!
As a kid, my family used to have Sunday dinners where roasted chicken was the star of the meal. I remember sitting at the table, the chicken sizzling on the counter, while my mom would toss in fresh veggies, no recipe needed, just a sprinkle of this and a dash of that. It was our little family tradition—a celebration of Sunday—and now, I find myself doing the same with my friends and loved ones. This recipe brings back those memories and adds a fresh, spring twist. So, let’s dive into what you need to create this delightful dish!
What’s in Herb Roasted Chicken with Spring Veggies?
Bone-in Chicken Thighs: I always opt for bone-in, skin-on thighs because they stay juicy and tender during roasting. Plus, that crispy skin? Yes, please!
Olive Oil: A must for marinating the chicken and keeping everything moist and flavorful. Extra virgin is my go-to for that rich taste.
Salt and Black Pepper: Simple seasoning, but it works wonders! Use it to enhance all those herbaceous flavors.
Garlic Powder and Onion Powder: These two add a punch of savory goodness without the fuss of chopping fresh.
Dried Thyme and Dried Rosemary: Spring wouldn’t be the same without fresh herbs, but dried ones work perfectly here. They still bring that warm, earthy aroma that makes your heart sing!
Lemon: This is your zing factor! The zest brightens everything up, while the juice enhances the chicken’s flavor.
Baby Potatoes: I love halving them for the roast; they fluff up beautifully and soak up all those herb juices!
Asparagus, Green Peas, and Zucchini: These vibrant veggies capture the essence of spring in every bite. Fresh or frozen, they’re both fantastic options.
Mint Leaves: A sprinkle of chopped mint adds freshness that’ll have your taste buds doing a happy dance.
Feta Cheese (optional): A little tangy feta crumbled on top before serving takes the flavor profile to the next level. Totally optional, but who doesn’t love cheese?
Is Herb Roasted Chicken with Spring Veggies Good for You?
Absolutely! This dish is packed with nutrients that make it not only delicious but also nourishing.
Chicken Thighs: They provide essential protein and iron, which is great for energy. Plus, the skin (while a bit indulgent) adds a satisfying crunch.
Veggies: Think of all the vitamins you’re getting from those colorful spring veggies! Asparagus is a great source of fiber, and zucchini adds a refreshing crunch. Peas are full of protein and vitamins C and K!
Just keep in mind that if you’re watching your sodium intake, you can always adjust the salt when seasoning.
Ingredients
– 4 bone-in chicken thighs (skin-on for crispiness)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 lemon, zested and juiced
– 1 cup baby potatoes, halved
– 1 cup asparagus, trimmed and cut into 2-inch pieces
– 1 cup green peas (fresh or frozen)
– 1 zucchini, diced
– 1/4 cup fresh mint leaves, chopped (for garnish)
– 1/4 cup feta cheese, crumbled (optional, for garnish)
*Serves 4-6*
How to Make Herb Roasted Chicken with Spring Veggies?
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, lemon zest, and lemon juice. Mix well to create a marinade.
3. Add the chicken thighs to the bowl and toss until they are well coated in the marinade. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
4. In a large baking dish, spread the halved baby potatoes evenly. Place the marinated chicken thighs on top of the potatoes.
5. Scatter the asparagus, green peas, and zucchini around the chicken thighs in the baking dish.
6. Drizzle any remaining marinade from the bowl over the veggies in the dish.
7. Roast in the preheated oven for about 35-40 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is golden brown and crispy.
8. Garnish with fresh mint leaves and crumbled feta cheese before serving.
9. Serve hot alongside the roasted veggies and enjoy a delicious spring-inspired meal!
Delicious Variations to Try!
You can always shake things up! Try replacing chicken thighs with bone-in chicken breasts if you prefer. Switch the vegetables for seasonal ones you have on hand—carrots, bell peppers, or even mushrooms fare well. And hey, if you want to bring the heat, a pinch of red pepper flakes in the marinade could bring a fun kick!
So, there you have it! This Herb Roasted Chicken with Spring Veggies is sure to delight your taste buds and might even bring back some of those warm family memories I cherish. I can’t wait for you to give it a try, so gather your loved ones around the dinner table, and don’t forget to share your thoughts. Happy cooking! 🐔🌱
