Herb Roasted Chicken
A flavorful herb roasted chicken dish perfect for weeknight dinners, featuring tender chicken thighs and vibrant vegetables.
Equipment
- oven
- roasting pan
- large pot
- colander
Ingredients
- 8 pieces chicken thighs (skin on, bone in)
- 2 tablespoons olive oil
- 1 whole lemon (zested and sliced or cut into wedges)
- 4 pieces shallots (peeled and coarsely chopped)
- 4 sprigs rosemary (stems removed and chopped)
- 2 teaspoons fresh thyme leaves
- 1 lb asparagus (trimmed and chopped)
- 2 pieces zucchini (trimmed and sliced in half lengthwise, then chopped)
- 1 ¼ cups peas (fresh or frozen)
- ¼ cup fresh mint (torn)
- ½ cup crumbled feta cheese
- ½ whole lemon (juice of half a lemon or more to taste)
- extra virgin olive oil (for drizzling)
Instructions
- Preheat the oven to 400°F.
- Place the chicken thighs in a roasting pan, season with salt and pepper, and toss with olive oil, lemon zest, lemon slices, shallots, rosemary, and thyme.
- Arrange chicken skin-side up and roast for 40-50 minutes until the skin is crisp and the chicken reaches 165°F.
- Blanch asparagus in boiling water for 2-3 minutes, then add zucchini and peas for the last minute, or pan fry them.
- Drain vegetables, combine with chicken, add mint and lemon juice, and top with feta cheese if desired.
Notes
Make Ahead: Blanched vegetables can be prepared in advance and stored in an airtight container for up to 2 days. Leftovers can be kept in the refrigerator for 2-4 days and reheated in the microwave.