Lemon-Herb Chicken Thighs with Spring Vegetables

Juicy chicken thighs roasted with asparagus, peas, and lemon-thyme glaze, perfect for bright spring evenings.

Cuisine: Mediterranean

Category: Quick Meals

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs Chicken thighs, bone-in skin-on
• 1 bunch (12 oz) Asparagus, trimmed
• 1 cup Fresh peas
• 1/4 cup Spring onions, sliced
• 1 medium Lemon, zested and juiced
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Pat 1.5 lbs bone-in skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy.
3. Step 3: Flip thighs and add 1 bunch trimmed asparagus, 1 cup fresh peas, and 1/4 cup sliced spring onions to the skillet. Sprinkle with 1 tsp dried thyme and 1/2 tsp salt.
4. Step 4: Squeeze juice from 1 lemon over the skillet and add the lemon zest. Transfer to a preheated oven at 400°F (200°C) and bake for 20-25 minutes until chicken reaches 165°F and vegetables are tender.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.