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Crispy Lemon Herb Roasted Chicken Thighs with Spring Vegetables

crispy lemon herb roasted chicken thighs - featured image
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A quick and easy roasted chicken thigh recipe featuring crispy skin, bright lemon, fresh herbs, and tender spring vegetables all cooked together for a flavorful, comforting meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (organic or free-range recommended)
  • 1 lemon (juice and zest)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup baby carrots
  • 1 cup asparagus spears, trimmed
  • 1 cup halved new potatoes (small red or fingerlings)
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  3. In a bowl, whisk together the juice and zest of one lemon, 3 tablespoons olive oil, minced garlic, chopped thyme, chopped rosemary, and crushed red pepper flakes if using.
  4. Toss chicken thighs in the marinade, coating each piece well. Let sit at room temperature for 15-20 minutes.
  5. Trim and wash the spring vegetables. Toss them with a drizzle of olive oil, salt, and pepper. Optionally add minced garlic or fresh herbs.
  6. Place the marinated chicken thighs skin side up on a roasting pan. Spread the vegetables evenly around the chicken, leaving space between pieces.
  7. Roast in the oven for 35-40 minutes. At about 25 minutes, flip the vegetables with tongs to brown evenly. Chicken skin should be golden and crispy; internal temperature should reach 165°F (74°C).
  8. Optional: Broil for 2-3 minutes if the skin needs extra crispiness, watching closely to avoid burning.
  9. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry before seasoning for best crispiness. Do not overcrowd the pan to allow even roasting. Let chicken rest after cooking to keep it juicy. Adding lemon slices on top during roasting enhances lemon flavor and aroma. Toss vegetables halfway through roasting to prevent steaming and ensure even browning. Broil briefly at the end if skin is not crispy enough.

Nutrition

Keywords: roasted chicken thighs, lemon herb chicken, crispy chicken skin, spring vegetables, easy dinner, one-pan meal, healthy chicken recipe

Find it online: https://fizzlefork.com/crispy-lemon-herb-roasted-chicken-thighs-easy-recipe-with-spring-vegetables/