Rosemary-Roasted Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Juicy chicken thighs roasted with fresh rosemary and a mix of seasonal vegetables for a spring-inspired meal. This American chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, and fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 6 bone-in chicken thighs, skin-on
• 2 tbsp olive oil
• 2 sprigs fresh rosemary, leaves chopped
• 1 tbsp dried thyme
• 1 tsp garlic powder
• to taste salt
• to taste black pepper
• 2 cups asparagus, trimmed
• 1 cup baby potatoes, halved
• 1 medium red onion, cut into wedges
• 1 lemon, sliced

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 6 chicken thighs dry, then rub with 2 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp dried thyme, 1 tsp garlic powder, salt, and pepper.
2. Step 2: In a bowl, combine 2 cups asparagus, 1 cup halved baby potatoes, and 1 medium red onion wedges. Drizzle with 1 tbsp olive oil, salt, and pepper; toss to coat.
3. Step 3: Arrange chicken thighs in a baking dish. Surround with vegetable mixture and lemon slices. Roast for 35-40 minutes until chicken is golden and vegetables are tender.