Crispy Roasted Chicken Thighs with Spring Vegetables

Golden, crackling chicken thighs roasted to perfection alongside tender spring vegetables like yellow zucchini, asparagus, and sweet green peas—all on one pan for a complete, no-fuss meal.

There’s nothing quite like the first few weeks of true spring—when asparagus and peas hit the markets, the days get a little longer, and everything just feels lighter.

This recipe is my ode to that moment: crispy-skinned roasted chicken thighs, paired with a bright mix of spring vegetables—yellow zucchini, asparagus, and green peas. It’s hearty, fresh, and shockingly easy. Best of all? It’s a true one-pan meal. No separate roasting, no multiple timers. Just one sheet pan, a little seasoning magic, and your oven doing most of the work.

Here’s why I love this dish:

• Bone-in, skin-on chicken thighs stay juicy and deliver that golden, crackling skin everyone fights over.

• The spring vegetables roast perfectly around the chicken, soaking up all those savory pan juices.

• You can have this on the table in under an hour, and cleanup is basically a rinse.

Whether you’re meal-prepping or hosting a simple spring dinner, this one-pan wonder delivers flavor and elegance with very little effort.

Variations

• Swap yellow zucchini for pattypan squash, or add snap peas for crunch.

• Use boneless thighs or chicken drumsticks—adjust cooking time slightly (boneless may need less).

• Add baby potatoes or carrot coins during the first roast stage if you want more hearty veg.

Tips for Success

• If using frozen peas, no need to thaw—just toss them in for the final 15 minutes of roasting.

• For extra depth, add a few whole garlic cloves or thin lemon slices to the pan when adding the vegetables.

• Want a sauce? Drizzle with herb vinaigrette or spoon over some tzatziki or yogurt-lemon sauce.

This dish is proof that simple doesn’t mean boring. The buttery richness of the salmon, the brightness of lemon, the earthiness of herbs, and the pillowy couscous all come together in a way that just works. It’s light enough for spring and summer, but cozy enough for cooler nights too.

You’ll come back to this recipe again and again—not just because it’s easy, but because it’s deeply satisfying in that "I made this, and wow it’s good" kind of way.

This Crispy Chicken Thigh and Spring Vegetable Sheet Pan Dinner is a weeknight winner that also feels special enough for company. The skin crackles, the veggies roast up sweet and tender, and everything tastes like it was cooked together—with zero fuss.

Seasonal, simple, and deeply satisfying. That’s how spring dinners should be.

Yield: 4 Servings

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Crispy Roasted Chicken Thighs with Spring Vegetables

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Golden, crackling chicken thighs roasted to perfection alongside tender spring vegetables like yellow zucchini, asparagus, and sweet green peas—all on one pan for a complete, no-fuss meal.

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Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme or rosemary (or fresh, if preferred)
• Zest of ½ lemon (optional, adds brightness)

For the Vegetables

• 1 cup yellow zucchini, sliced into half-moons
• 1 cup asparagus if cutting in 2" pieces or 8-12 spears if keeping whole
• ¾ cup green peas (fresh or frozen)
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: a small squeeze of lemon or drizzle of balsamic to finish

Instructions

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss chicken thighs with olive oil, salt, pepper, garlic powder, paprika, thyme, and lemon zest if using. Set aside.
3. Line a large sheet pan with parchment paper. Place the chicken thighs skin-side up, spacing them out. Roast for 20 minutes. (Why start with just the chicken? This gives the skin time to render and crisp up before the more delicate veggies go in.)
4. While chicken is roasting, toss zucchini, asparagus, and peas with olive oil, salt, and pepper. After the initial 20 minutes, remove the pan from the oven and scatter the vegetables around the chicken in a single layer.
5. Return to the oven and roast for 15–20 more minutes, or until the chicken is golden and reaches an internal temp of 165°F (74°C) and the vegetables are just tender with a bit of char.
6. Let the chicken rest for 5 minutes. Finish with an optional squeeze of lemon juice or a few fresh herbs (parsley or chives work beautifully). Serve straight from the pan or plate family-style.

Notes

• If using frozen peas, no need to thaw—just toss them in for the final 15 minutes of roasting.
• For extra depth, add a few whole garlic cloves or thin lemon slices to the pan when adding the vegetables.
• Want a sauce? Drizzle with herb vinaigrette or spoon over some tzatziki or yogurt-lemon sauce.

Nutrition Facts

Calories

424

Carbs

10 g

Cholesterol

142 mg

Fat

31 g

Fiber

3 g

Net carbs

7 g

Protein

26 g

Sat. Fat

8 g

Sodium

747 mg

Sugar

4 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.