One-Pan Herb-Roasted Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roasted chicken thighs infused with fresh herbs, served alongside vibrant spring vegetables roasted to perfection in a single pan. This American-inspired Mother’s Day recipe, ready in about 52 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 37 min Serves 6 American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
4 garlic cloves, minced
12 pieces baby carrots
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
1 tsp lemon zest
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to form a herb marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs, 12 baby carrots, and 1 lb halved baby potatoes to the marinade, tossing each piece to coat evenly with herbs and oil.
Step 3: Arrange the chicken thighs, carrots, and potatoes on a large rimmed baking sheet, skin side up. Roast in the oven for 25 minutes.
Step 4: Remove the pan from the oven and add 1 bunch trimmed asparagus and 1 tsp lemon zest, tossing the asparagus in the pan juices. Return to oven and roast for an additional 10-12 minutes, until the chicken skin is golden and internal temperature reaches 165°F, and vegetables are tender.