Lemon-Garlic Roasted Chicken with Spring Vegetables

Tender chicken thighs roasted with seasonal asparagus and carrots, finished with a bright lemon-garlic pan sauce.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 12 oz asparagus
• 1 lb carrots
• 3 tbsp olive oil
• 1, juiced lemon
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, salt, pepper, and thyme.
2. Step 2: Arrange chicken skin-side up in a single layer on a parchment-lined baking sheet. Scatter carrots and asparagus around the chicken.
3. Step 3: Roast for 25 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
4. Step 4: Remove pan from oven; stir lemon juice and minced garlic into the pan juices. Return to oven for 2 minutes to thicken slightly.