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Spring Dinner

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot/One Pan
  • Cuisine: American

Description

This spring dinner is a complete meal featuring juicy lemon herb chicken served with a medley of roasted spring vegetables. It’s fresh, flavorful, and perfect for weeknights or casual entertaining. Everything cooks together in under an hour for a no-fuss, satisfying spring meal.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • Zest and juice of 1 lemon

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For the Roasted Veggies:

  • 1 bunch asparagus, trimmed

  • 1 cup baby carrots

  • 1 cup baby potatoes, halved

  • 1/2 red onion, sliced

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

Optional Garnish:

 

  • Fresh parsley

  • Extra lemon wedges

Instructions

  • Preheat oven to 425°F (220°C).

  • In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper.

  • Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Let sit for at least 15 minutes (or up to 4 hours in the fridge).

  • On a large sheet pan, toss the asparagus, carrots, potatoes, and red onion with olive oil, salt, and pepper.

  • Nestle marinated chicken breasts among the vegetables.

  • Roast for 25–30 minutes, or until the chicken reaches 165°F internally and vegetables are tender.

  • Optional: Broil for 2–3 minutes at the end for a golden finish.

 

  • Garnish with fresh parsley and serve with lemon wedges.

Notes

  • You can substitute chicken thighs or salmon if desired.

  • Use whatever spring veggies you have on hand: radishes, peas, or zucchini work great.

 

  • Double the lemon marinade and save some for drizzling at the table!

Find it online: https://recipe.ukfinda.com/spring-dinner.htm