Herb Roasted Chicken With Spring Veggies

Updated 17 April 2023

These tender herby chicken thighs are roasted to perfection with lemons and herbs and tossed with spring veggies. A very simple meal that gets thrown together in no time. No fuss and so delicious. Easy enough for a midweek meal but just as good for Sunday lunch. Serve with a side salad or some rice or buttered or lemony orzo and you have yourself and exceptionally easy to make and delicious meal! It a great sheet pan chicken dish that will be on repeat! The easy chicken dish has few steps and loaded with veggies. Roast the chicken, blanch the veggies then toss them in with the chicken as they marry with all the herby lemony pan juices - then finish the dish off by tossing in some fresh herbs and crumbled feta cheese. You will love the blend of herby lemony briny flavor of this healthy chicken sheet pan dish.

I generally choose thighs for this roasted chicken recipe and most of my recipes but this recipe can easily be made with legs or breasts. All you have to do is increase the cooking time accordingly. The larger the pieces the longer they will need to roast. I’m a dark meat kind of girl and love how tender chicken thighs roast up and how quickly they cook too. These ones are seasoned with fresh or dried rosemary and thyme and lemon zest. They roast with shallots and lemon slices adding flavour to the chicken itself and also the pan juices. Those pan juices are just too good.

Herb Roasted Chicken With Spring Veggies Ingredients

• Chicken: I always use chicken thighs skin on bone in for extra flavour. Feel free to use boneless skinless thighs or chicken breast. You would need to adjust the cooking time to ensure chicken is fully cooked through (165ºF). My preference for skin on bone in thighs is not only because they are more cost effective but they release just the right amount of fat for the best flavour in your pan juices - so with that in mind you may have to add a little more olive oil if using chicken breast especially if the breast is skinless and boneless
• Shallots: I love using shallots but feel free to use yellow or red onion and feel free to add in some whole garlic cloves to toast along with the chicken - just remember to to squeeze out the garlic from its peel after its cooked
• Olive Oil: For roasting the chicken with and an extra drizzle before serving never hurts either
• Lemons: Lemon zest, slices & Lemon juice - or you could use lime if you prefer
• Thyme & Rosemary: Fresh herbs is what I love to use and thyme and rosemary are a wonderful combination as is oregano. Feel free to use dried herbs if that is all you have and if you prefer another herb combination feel free to use whatever you like
• Vegetables: I used zucchini, asparagus and peas because they are quick cooking veggies and could easily be blanched and then tossed with the roasted chicken, lemon juice and pan juices. (more about blanching vs roasting below) feel free to use any other variations of veggies you prefer like chopped broccoli or green beans if you are blanching the veggies or you can roast carrots, baby potatoes, or red bell peppers, which take longer to roast and can cook along with the chicken.
• Fresh Herbs: I love this dish with fresh chopped mint but parsley would be great, basil or even cilantro
• Crumbled Feta Cheese: This is the perfect way to finish the dish with a sprinkle or more of crumbled feta - feel free to leave it out if preferred or use goat cheese instead
• Extra Add Ins: Feel free to add more spices like garlic powder, onion powder and for some heat a little chili powder or red pepper flakes
  
  

I adapted this recipe from BBCgoodfood and loved it. I used different seasoning then the recipe called for and you can too. If you prefer a different herb blend feel free to make it your own and switch it up. I love rosemary and thyme together and once the chicken has roasted I toss in the mint at the end. I love the freshness that mint adds to any dish and its great tossed in after instead of before as a garnish and also to add a more intense minty flavour to the dish before serving. The feta gets tossed in just before serving as well and it adds a nice salty creamy briny flavour to the dish. I definitely add more then the ½ cup listed in the recipe and you can too or if you aren’t a fan of the feta feel free to leave it out.

How To Make This Chicken And Vegetables Sheetpan Dish

1. Place the Chicken, shallots and lemon slices into a large Sheetpan and TOSS with olive oil, lemon zest, fresh herbs and generously season with salt and pepper
2. ROAST the chicken skin side up until golden and cooked through
3. BLANCH the veggies then drain and toss into the pan with the chicken
4. DRESS the chicken and veggies with lemon juice, fresh herbs and feta cheese and enjoy
   
   

To Blanch or Not To Blanch

Let’s talk about the veggies. Yes I know - blanched veggies tossed into your roast? Trust me it works and the veggies keep more of their vibrancy intact. Roasting them with the chicken would work but they would definitely overcook. If you prefer them roasted I recommend tossing them with a little olive oil and roasting them separately in another pan 10-15 minutes before the chicken is done. You can also steam them instead of boiling them or you can even pan fry them in a bit of olive oil for a few minutes before tossing them in with the chicken. You can also toss them into the pan with the chicken 10-15 minutes before it’s done cooking if you would like to as well. Either method works.

What can I pair this herb roasted chicken and veggies with?

You can enjoy this delicious herb roasted chicken with rice, lemon pasta , orzo or a kale quinoa mix - yup more greens but this can also easily be a full meal with a salad of spring greens or arugula or just some crusty bread. I also recommend it with roasted potatoes too. It’s one of those meals that carries over from spring to summer with it’s fresh lemony and herby flavours. We love it and hope you do too!

Make Ahead & Storage

• MAKE AHEAD: This dish is best made and eaten fresh but that being said the veggies can be steamed or blanched ahead of time. Store blanched vegetables in an airtight container with a damp paper towel on top, and they will keep well for 2 days. I don’t recommend freezing the veggies but you can freeze cooked chicken well wrapped and in a sealed container or ziplock bag for up to 2 months.
• STORAGE: Leftovers can be stored in and airtight container in the refrigerator 2-4 days if they last that long. Reheat leftovers in the microwave
  
  

More Sheet Pan Dinners You Will Love

• Sheet Pan Lemony Chicken With Potatoes and Green Beans
• Sheetpan Mojo Chicken
• Sheetpan Salmon and Potatoes With Veggies
• Lemon Butter Sheetpan Baked Trout
• Shrimp Saganaki
• Easy Pierogi Sausage and Veggie Sheet Pan Dinner