Print

Cozy Lemon Herb Baked Chicken Thighs Recipe with Crispy Spring Vegetables

lemon herb baked chicken thighs - featured image
Print Recipe

A quick and easy weeknight dinner featuring bone-in chicken thighs baked with fresh lemon, herbs, and crispy spring vegetables like carrots, asparagus, and baby potatoes. This cozy dish delivers bright, tangy flavors with perfectly crispy skin and tender veggies.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.36 kg)
  • 2 medium lemons, freshly squeezed
  • 2 tablespoons chopped fresh thyme and rosemary (or 1 tablespoon dried each)
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup baby carrots, peeled
  • 1 cup asparagus tips, trimmed and cut into 2-inch pieces
  • 1 cup baby potatoes, halved (Yukon gold or fingerling)
  • Salt and freshly cracked black pepper to taste
  • Optional: red pepper flakes for heat
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped thyme, and rosemary. Pour half of this mixture over the chicken and rub it in thoroughly. Let sit for about 10 minutes.
  4. In a large mixing bowl, toss baby carrots, asparagus tips, and halved baby potatoes with the remaining lemon herb mixture, plus a pinch of salt and pepper.
  5. Arrange the chicken thighs skin-side up on one half of a rimmed baking sheet, leaving space between pieces. Spread the vegetables on the other half in a single layer.
  6. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crisp and golden. Vegetables should be tender with caramelized edges.
  7. If the chicken skin isn’t crispy enough, broil for 2-3 minutes, watching closely to avoid burning.
  8. Remove from oven and let chicken rest for 5 minutes. Garnish with fresh parsley and serve immediately with the roasted vegetables.

Notes

Pat chicken dry before seasoning to ensure crispy skin. If potatoes take longer to roast, parboil for 5 minutes before roasting. Flip vegetables halfway through cooking for even browning. Broil briefly if skin needs extra crispiness. Marinate chicken up to 24 hours for deeper flavor. Can swap vegetables or herbs to suit taste. For faster cooking, sear chicken skin-side down in skillet before roasting.

Nutrition

Keywords: lemon herb chicken, baked chicken thighs, crispy chicken skin, spring vegetables, easy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://leilameals.com/cozy-lemon-herb-baked-chicken-thighs-recipe-with-crispy-spring-vegetables/