Herb Roast Chicken Thighs

This herb roast chicken with spring vegetables brings together juicy, crispy skin chicken thighs and tender fresh vegetables all roasted on one sheet pan. It is a perfect meal when you want something delicious but simple to prep and full of vibrant flavors that feel like spring.

I started making this after realizing how quickly spring vegetables go limp when steamed alone. Adding them to the roasting pan with the chicken gives them a wonderful flavor boost.

Ingredients

• Chicken thighs with skin: essential for juicy meat and crispy skin. Choose thighs that feel firm and fresh to the touch
• Baby potatoes: give a tender, creamy texture that soaks up the herb juices. Look for small, firm, blemish-free potatoes
• Asparagus, carrots, and shallots: add color and a sweet earthiness. Pick bright green asparagus with tight tips, firm carrots, and plump shallots
• Olive oil: helps everything roast beautifully and enhances the herbs
• Fresh thyme and rosemary: bring that woodsy aroma you want in a spring roast. Snip fresh sprigs rather than using dry for a livelier taste
• Lemon zest and juice: brighten the dish and balance the richness of the chicken
• Garlic: smashed gently releases flavor without turning bitter
• Honey: in the glaze adds a subtle sweetness that helps caramelize the chicken skin
• Dijon mustard: in the glaze adds a gentle tang that anchors the lemon and honey together
• Fresh parsley: at the end adds a pop of color and fresh herbal notes

Instructions

Preheat and Prepare:

Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or foil& this will make cleanup much easier once the roasting is done.

Toss Vegetables:

In a large bowl, combine halved baby potatoes, sliced carrots, trimmed and cut asparagus, and quartered shallots. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Add fresh thyme leaves, chopped rosemary, lemon zest, and smashed garlic cloves. Toss everything well so the vegetables are evenly coated with oil and herbs. Spread the vegetables evenly across your prepared sheet pan creating a bed for the chicken.

Season Chicken:

Pat chicken thighs dry with paper towels to ensure crispy skin. Season both sides of the chicken thighs with a little extra salt and pepper. Nestle the chicken skin-side up on top of the arranged vegetables making sure the thighs aren't touching.

Roast the Chicken and Vegetables:

Place the sheet pan in the oven and roast for 35 minutes. The high heat will begin to crisp the skin and tenderize your vegetables below.

Prepare the Glaze:

While the chicken roasts, whisk together honey, fresh lemon juice, Dijon mustard, finely chopped parsley, and a pinch of salt in a small bowl until smooth and combined. This glaze will add a beautiful sweet and tangy layer over the chicken.

Glaze and Finish Roasting:

After 35 minutes, carefully remove the pan from the oven. Generously brush the honey-lemon glaze all over the chicken thighs. Return the pan to the oven and roast for another 10 minutes or until the thickest part of the chicken reaches 175 degrees Fahrenheit and the skin turns a deep golden brown.

Optional Crispy Skin Boost:

For extra crispiness, you can broil the chicken for 2 to 3 minutes at the end, but watch closely to avoid burning.

Rest and Serve:

Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle additional chopped parsley on top if you like. You can serve this directly from the pan for a rustic family-style presentation or plate it individually.

This dish always reminds me of spring evenings at my family table when everyone slows down to enjoy fresh seasonal food together.

Storage Tips

Cool leftovers to room temperature then store in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the chicken skin from getting soggy. Vegetables may soften slightly but the flavors intensify.

Ingredient Swaps

Swap asparagus for green beans or broccoli if you prefer. Use fingerling potatoes or sweet potatoes instead of baby potatoes for variation. Fresh tarragon can replace rosemary for a more delicate herb note.

Serving Ideas

Serve with a simple green salad dressed in lemon vinaigrette for a bright, fresh contrast. Crusty bread on the side so you can soak up the pan juices is also a winner. A glass of dry white wine complements the herbs beautifully.

This recipe brings a bright and fresh taste of spring to your table with minimal cleanup and maximum flavor.

Frequently Asked Recipe Questions

→ What temperature should I roast the chicken and vegetables at?

Preheat the oven to 425°F to ensure the chicken skin crisps nicely and the vegetables roast evenly.

→ How can I make the chicken skin extra crispy?

Broil the chicken for 2–3 minutes at the end of cooking to achieve an extra crispy skin without drying out the meat.

→ Can I use boneless chicken thighs for this dish?

While bone-in thighs offer more flavor and moisture, boneless thighs can be used but may require shorter cooking times.

→ How do the honey-lemon glaze ingredients enhance the dish?

The honey adds sweetness, lemon juice gives brightness, and Dijon mustard provides a subtle tang, complementing the herbs and balancing flavors.

→ What vegetables pair well with the herb-roasted chicken thighs?

Baby potatoes, asparagus, carrots, and shallots roast beautifully alongside the chicken, absorbing herb and citrus notes for a harmonious plate.