Easy One-Pan Roasted Chicken with Spring Vegetables

This Easy One-pan Roasted Chicken with Spring Vegetables dish is a crowd pleaser. Juicy chicken thighs are slow roasted until crispy and golden brown alongside fresh asparagus and fennel for an easy and delicious meal that is AIP, paleo and Whole30 compliant.

Looking for a fresh and delicious one-pan meal that is easy and super flavorful? This Roasted Chicken and Spring Vegetables dish hits all those marks and more. The asparagus with fresh herbs, lemon juice and lemon zest makes for a bright and light meal that’s perfect for the Spring but easily lends itself to any season if you swap out the veggies.

Here’s what you need to make One-pan Roasted Chicken and Spring Vegetables:

• chicken thighs, bone-in, skin on
• asparagus + fennel – I love these delicious spring vegetables. This dish is easily adaptable so that you can use any veggies of your choice, no matter the season!
• olive oil
• lemon zest, fresh thyme, fresh rosemary
• sea salt

Easy One-pan Chicken and Vegetables FAQs

Can I use different veggies?

Yes, this recipe is totally customizable! If you don’t have access to asparagus and fennel you could easily swap these out for other spring veggies like broccoli, broccolini, carrots, zucchini, or even leeks would be really nice. This recipe is seasonally adaptable, so you can use any vegetables that are available. As with the recommendations for the asparagus and fennel here, I would add the veggies to your baking dish/pan in the last 10-15 minutes of cooking so that they retain some bite/crisp.

What can I pair with this Crispy Roasted Chicken and Spring Veggies?

You can have this dish with a side of roasted sweet potatoes, gnocchi, cauliflower rice, roasted squash or with a delicious seasonal salad.

Does this dish store well?

I don’t recommend freezing this dish but leftovers keep well in the fridge for 2-3 days. I recommend reheating the chicken in the oven and broiling for a few minutes to ensure your chicken skin is nice and crispy before eating again.

Can I make this with Boneless Chicken Thighs?

Alter the cooking time. Boneless chicken thighs require a shorter cooking time.  Also, keep in mind that the size of the chicken thighs will affect the cooking time. Smaller sizes will need less time. Check periodically…Chicken is ready when the internal temperature is 165°F and juices run clear. I typically use chicken thighs with skin-on as it really helps to seal in the moisture and retain the flavor to get that desired juiciness on the inside and crispiness on the outside. 

You might enjoy these other Easy, AIP Chicken recipes:

• Air Fryer Chicken Breasts
• Sheet Pan Chicken with Fennel and Olives
• One-pan Chicken Thighs with Apples
• Mango-Lime BBQ Chicken
• Chicken Meatballs in Creamy Mushroom Sauce
• Balsamic-Glazed Chicken Wings

Looking for more light and bright AIP Spring recipes? Try:

• Shaved Vegetable Spring Salad
• Mango-Arugula Salad
• AIP Fish en Papillote
• Grilled Asparagus with Orange
• Leek and Fennel Risotto

If you try this Easy One-pan Roasted Chicken with Spring Vegetables dish, I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

Easy One-pan Roasted Chicken with Spring Vegetables (AIP, paleo, Whole30)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Nicole @healmedelicious
• Total Time: 1 hour 15 minutes
• Yield: 3 servings 1x

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Description

This Easy One-pan Roasted Chicken with Spring Vegetables dish is a crowd pleaser. Juicy chicken thighs are slow roasted alongside fresh asparagus and fennel for an easy and delicious meal that is AIP, paleo and Whole30 compliant.

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Ingredients

Units USM Scale 1x2x3x

• 6 bone-in chicken thighs, skin-on
• 4 cloves garlic, crushed
• 2 tsp fresh rosemary, finely chopped
• 2 tsp fresh thyme, finely chopped
• 1/2 TBSP lemon zest
• 1/4 cup olive oil
• 1 1/4 tsp sea salt
• 1 lb asparagus spears, chopped into thirds*
• 1 bulb fennel, sliced into 1-inch thick slices*

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Instructions

1. Preheat oven to 375F
2. To a small bowl, add crushed garlic, rosemary, thyme, lemon zest, olive oil and sea salt and whisk to combine. 
3. Add chopped asparagus to a bowl. Drizzle with 1/4 of the marinade and set aside.  
4. To a separate bowl, add chicken thighs and sliced fennel. Drizzle with remaining 3/4 of the marinade and massage into thighs and fennel.
5. Transfer chicken and fennel to a baking dish or sheet pan and bake 50 minutes in the middle rack of your oven.
6. At the 50 minute mark, add marinated asparagus to the baking dish or sheet pan and cook 10 minutes further or until chicken skin is golden brown and crispy. 
7. Garnish with fennel fronds and serve warm.

Notes

* Chop woody ends off asparagus and then slice spears into half or thirds.

** Cut the stalks and fronds off the  fennel bulb and reserve fronds for garnishing. Then cut the bulb into quarters and then into 1-inch-thick slices. 

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Mains
• Method: Oven Roasted