Description
This Spring Sheet Pan Chicken Dinner is a colorful, healthy one-pan meal packed with seasonal veggies and juicy chicken thighs. With minimal cleanup and fresh, zesty flavors, it’s the perfect easy weeknight dinner that celebrates spring produce.
Ingredients
-
4 bone-in, skin-on chicken thighs
-
1 tablespoon olive oil
-
1 tablespoon Dijon mustard
-
1 tablespoon lemon juice
-
1 teaspoon dried thyme
-
1 teaspoon garlic powder
-
Salt and pepper, to taste
-
1 bunch asparagus, trimmed and cut into 2-inch pieces
-
1 cup baby carrots
-
1 cup radishes, halved
-
1 cup baby potatoes, halved
-
1 tablespoon olive oil (for vegetables)
-
1 teaspoon lemon zest
-
Optional: fresh parsley, for garnish
Instructions
-
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
-
In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, lemon juice, thyme, garlic powder, salt, and pepper.
-
Pat chicken thighs dry and rub with the mustard mixture. Place on the sheet pan.
-
In a large bowl, toss asparagus, carrots, radishes, and potatoes with 1 tablespoon olive oil, lemon zest, salt, and pepper.
-
Arrange vegetables around the chicken on the sheet pan in a single layer.
-
Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender and golden.
-
Broil for 2–3 minutes if you’d like extra crispy skin.
-
Garnish with fresh parsley before serving.
Notes
-
Swap in other spring veggies like snap peas or green beans if desired.
-
Boneless chicken thighs or breasts can be used; just reduce cooking time by about 10 minutes.
-
Add a drizzle of balsamic glaze for extra flavor before serving.