Sheet Pan Herb Roasted Chicken and Spring Vegetables
A delightful and easy sheet pan meal featuring tender herb-roasted chicken paired with vibrant spring vegetables, perfect for a weeknight dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) dried thyme
- (1 teaspoon) dried rosemary
- (1 pound) baby potatoes, halved
- (2 cups) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1) lemon, sliced
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large bowl, combine 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Add 2/4 teaspoon black pepper.
- 3
Add the 4 chicken thighs to the bowl and coat them thoroughly with the herb mixture. Set aside.
- 4
On a large sheet pan, place the halved baby potatoes and drizzle with a little olive oil, salt, and pepper. Toss to coat and spread them out in a single layer.
- 5
Nestle the seasoned chicken thighs among the potatoes on the sheet pan.
- 6
In the same bowl, add the asparagus and cherry tomatoes. Toss them with any leftover herb mixture and arrange them around the chicken and potatoes.
- 7
Top the chicken with lemon slices for added flavor.
- 8
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) and the vegetables are tender.
- 9
Once done, remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
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