SPREAD LOVE

If you’re looking for a fresh, flavorful, and easy-to-make dinner, this herb roasted chicken with spring veggies is the answer. Inspired by Olive & Mango, this dish combines the succulence of chicken thighs with the vibrant flavors of seasonal vegetables, fresh herbs, and lemon zest. It’s a one-pan wonder that’s both comforting and healthy.

This recipe is perfect for a busy weeknight or a laid-back weekend meal. It features roasted chicken thighs, blanched spring vegetables, and a drizzle of olive oil, making it a light yet satisfying dish.

In this guide, you’ll learn not only how to prepare this stunning sheet pan dinner, but also how to customize it and pair it with perfect sides. If you’re unsure about preparing the vegetables, this guide on how to blanch vegetables will walk you through the steps to preserve their vibrant color and crisp-tender texture.

🧂 Why Sheet Pan Meals Rock

Sheet pan dinners like this one are a busy cook’s best friend:

Minimal cleanup
Balanced nutrition in one pan
Customizable with your favorite veggies and spices
Perfect for meal prep

The key to making the chicken juicy and flavorful is using skin-on, bone-in chicken thighs. They roast beautifully, releasing just the right amount of fat for luscious pan juices.

Choosing the right oil is important too. Use a quality one such as olive oil, and if you’re curious about healthier fats, Harvard’s guide to cooking oils is a fantastic resource.

🧄 Ingredients You’ll Need

Here’s what goes into the recipe:

For the Chicken:

8 chicken thighs, skin on, bone in
2 tbsp olive oil
1 lemon, zested and sliced
4 shallots, peeled and roughly chopped
4 rosemary sprigs, chopped
2 tsp fresh thyme leaves
Salt & black pepper to taste

For the Veggies:

1 lb asparagus, trimmed and chopped
2 zucchini, halved and sliced
1¼ cups peas (fresh or frozen)

To Finish the Dish:

¼ cup fresh mint, torn
½ cup crumbled feta cheese
Juice of ½ a lemon
Drizzle of extra virgin olive oil

🔪 Step-by-Step Instructions

1. Roast the Chicken

Preheat your oven to 400°F (200°C).
In a large sheet pan, toss the chicken thighs, shallots, lemon slices, rosemary, thyme, salt, and pepper with olive oil.
Arrange the chicken skin-side up and roast for 40–50 minutes, or until internal temp reaches 165°F and the skin is golden and crispy.

2. Blanch the Veggies

Bring a pot of salted water to a boil.
Blanch the asparagus for 2–3 minutes, adding the zucchini and peas in the final minute.
Drain and set aside. (Tip: Plunge into ice water to preserve color.)

3. Combine & Finish

When the chicken is done, toss the blanched veggies into the pan.
Add the mint, squeeze over the lemon juice, and gently mix everything with the pan juices.
Sprinkle with crumbled feta and give it a final drizzle of olive oil before serving.

🌿 Tips for Best Results

Use bone-in chicken thighs for max flavor and juiciness.
Add the fresh mint and feta after roasting for optimal taste.
If using chicken breasts, add a bit more olive oil and monitor for dryness.
Don’t skip the lemon zest—it brightens the entire dish.

🍽 Serving Suggestions

Pair this herb roasted chicken with:

Lemon orzo
Spring greens salad (arugula, kale, or spinach)
Crusty sourdough bread
Roasted baby potatoes
Quinoa and chickpea salad

These sides complement the bright, herby and lemony flavor profile of the chicken and veggies beautifully.

🔄 Make-Ahead & Storage Tips

You can blanch the vegetables ahead of time and store them in the fridge for up to 2 days.
The cooked chicken can be frozen for up to 2 months.
Store leftovers in an airtight container for 2–4 days.
Reheat in the microwave or oven at 300°F until warm.

🥄 Variations and Custom Add-Ins

Spice up your chicken sheet pan dinner with some fun tweaks:

Add chili flakes or smoked paprika for heat.
Mix in sun-dried tomatoes or kalamata olives for a Mediterranean flair.
Use goat cheese instead of feta for a creamier finish.
Add whole garlic cloves to roast with the chicken for deep flavor.

❓ Frequently Asked Questions (FAQs)

What herbs go well with roasted chicken?

Rosemary, thyme, oregano, and mint are all excellent choices.

Can I use chicken breasts instead of thighs?

Yes, but adjust the roasting time and add a bit more olive oil to avoid dryness.

What are the best vegetables to Herb Roasted Chicken?

Quick-cooking ones like asparagus, zucchini, and peas. For heartier veggies like potatoes or carrots, roast them alongside the chicken from the start.

Should I blanch or roast the vegetables?

Blanching keeps their color and texture vibrant, but roasting separately also works well.

What can I serve with this chicken dish?

Great options include lemon pasta, orzo, salad, or crusty bread.

🍋 Final Thoughts

Herb roasted chicken with spring veggies is everything you want in a homemade meal: flavorful, healthy, and visually stunning. Whether it’s your first time or your fiftieth, this dish never fails to impress.

Feel free to experiment with herbs, add-ins, and sides to make it your own. It’s the kind of recipe that’s flexible enough for creativity, yet rooted in timeless flavors.