Herb Roasted Chicken With Spring Veggies tastes bright, garlicky, and a little lemony, with crackly skin and tender veggies that caramelize around the edges. This sheet pan dinner suits busy weeknights or easy entertaining, and the total time is about 55 minutes. I made it after a farmers market run and felt like a weeknight hero with zero cape.
Why You Should Try This Herb Roasted Chicken With Spring Veggies
Herb Roasted Chicken With Spring Veggies delivers juicy chicken, crisp skin, and a garden’s worth of texture in one pan. The herb paste perfumes the meat while asparagus, carrots, and radishes roast until sweet and tender. You get big flavor with simple steps, and cleanup stays painless.
This meal also adapts to what you have. Swap in leeks, baby potatoes, or peas and still keep that fresh spring vibe. The leftovers taste great, so lunch the next day feels like a win.
Ingredients You’ll Need
- Chicken
- 2 to 2.5 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon kosher salt per pound of chicken, plus more to taste
- 1 teaspoon black pepper
- Veggies
- 1 bunch asparagus, trimmed, cut in 2-inch pieces
- 4 to 5 small carrots, halved lengthwise if thick
- 1 cup radishes, halved
- 1 pint baby potatoes, halved, or 2 cups quartered Yukon Golds
- 1 small red onion or 2 leeks, sliced into thick rounds
- 1 cup fresh or frozen peas, added at the end
- Herb paste
- 3 tablespoons olive oil
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 4 garlic cloves, minced, or 1 tablespoon jarred minced garlic for speed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives or green onions
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- Pinch red pepper flakes
- Pantry shortcut: use 2 teaspoons Italian seasoning if you lack fresh herbs, or 1 tablespoon basil pesto as a fun twist in the paste
- Optional quick pan sauce
- 1/3 cup dry white wine or low-sodium chicken broth
- 1 tablespoon butter
Equipment
- Large rimmed sheet pan, 18 by 13 inches works best
- Parchment paper for easy cleanup
- Large bowl and small bowl
- Microplane or fine grater for zest
- Tongs and an instant-read thermometer
- Brush or spoon for the herb paste
Salt note
- Diamond Crystal kosher salt measures lighter than Morton. If you use Morton, reduce by about one third and adjust to taste.
How to Make Herb Roasted Chicken With Spring Veggies
Preheat and Prep, 10 minutes
- Heat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment.
- Pat the chicken dry. Toss potatoes, carrots, and onion with a drizzle of olive oil, salt, and pepper on the pan.
Mix the Herb Paste, 2 minutes
- In a small bowl, stir together olive oil, lemon zest and juice, garlic, herbs, Dijon, honey, smoked paprika, red pepper flakes, salt, and pepper.
- Taste and adjust salt or lemon.
Coat the Chicken, 2 minutes
- Rub half the herb paste under the chicken skin and on top. Season the top again with a pinch of salt and pepper.
Roast the Sturdy Veggies and Chicken, 20 minutes
- Spread the potatoes, carrots, and onion in an even layer. Nestle the chicken pieces skin-side up on top.
- Roast for 20 minutes until the skin starts to brown and the veggies begin to soften.
Add Tender Veggies and Finish, 15 to 20 minutes
- Toss asparagus and radishes with the remaining herb paste. Scatter them around the chicken.
- Roast 15 to 20 minutes more, until the chicken hits 175 degrees in the thickest part and the veggies turn tender with caramelized edges.
- In the last 3 minutes, sprinkle the peas over the pan so they warm through.
Optional Pan Sauce, 5 minutes
- Transfer chicken and veggies to a platter. Set the pan over medium heat across two burners.
- Add wine or broth. Scrape up the browned bits with a wooden spoon. Simmer to reduce slightly, then swirl in butter. Spoon over the chicken.
Rest and Serve, 5 minutes
- Let the chicken rest for 5 minutes so the juices settle.
- Squeeze extra lemon over the top. Shower with chopped herbs and serve.
Tips & Tricks
- Pat the chicken very dry so the skin crisps.
- Use room temp chicken for more even roasting.
- Swap veggies by density. Roast firm ones first, add tender ones later.
- Keep the pan roomy. Crowding traps steam and softens the skin.
- Aim for 175 degrees in thighs and drumsticks for juicy, tender results.
- Stir frozen peas in at the end so they stay bright and sweet.
- No fresh herbs on hand? Use Italian seasoning or a spoon of pesto in the paste.
- Zest the lemon before juicing so you do not wrestle a slippery rind.
- If the skin browns too fast, tent a corner of the pan with foil.
- For extra crisp, broil the chicken for 1 to 2 minutes at the end and watch closely.
What to Serve with Herb Roasted Chicken
Pair this roasted chicken with a simple arugula salad and a lemony vinaigrette to echo the citrus. Warm crusty bread or garlic butter rice catches every drop of pan sauce. A crisp white wine like Sauvignon Blanc or a light Pinot Noir matches the herbs without stealing the show. For a non-alcohol option, pour sparkling water with a squeeze of lemon.
Make-Ahead and Storage
Marinate the chicken with the herb paste up to 24 hours in the fridge, then roast as directed. Store leftovers in airtight containers in the fridge for 3 to 4 days, or freeze for up to 3 months without the asparagus for best texture. Reheat in a 350 degree oven on a parchment-lined pan, loosely covered for 10 minutes, then uncover and broil 1 to 2 minutes to re-crisp the skin. Rewarm the veggies on the side so they do not overcook, and add a splash of broth if the pan looks dry.
Herb Roasted Chicken With Spring Veggies
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet or lightly grease a roasting pan.
- In a large bowl, toss the chicken thighs with olive oil, salt, pepper, dried Italian herbs, and minced garlic until evenly coated.
- Add the baby potatoes and carrot slices to the bowl and toss to coat with any remaining oil and seasonings.
- Spread the chicken, potatoes, and carrots in a single layer on the prepared pan, placing the chicken skin‑side up.
- Roast for 25 minutes, then remove the pan from the oven and add the green beans and asparagus around the chicken.
- Return to the oven and roast for another 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
- Drizzle the lemon juice over the chicken and vegetables. Sprinkle with fresh parsley if using, then serve hot.
Notes
Approximate per serving: 420 calories; fat 21 g; saturated fat 5 g; carbohydrates 27 g; fiber 5 g; sugars 6 g; protein 32 g; sodium 650 mg. Values will vary based on brands, add-ins, and portion size.