Spring Dinner is a celebration of the season’s freshest ingredients, featuring tender proteins, vibrant vegetables, and light, flavorful accompaniments. Whether you’re planning a weeknight meal or hosting a gathering, this kind of dinner brings brightness, color, and balance to the table. It’s all about simplicity, freshness, and letting seasonal produce shine.
Why You’ll Love This Recipe
A Spring Dinner is the perfect way to enjoy lighter fare after a season of hearty winter meals. It’s typically filled with ingredients like asparagus, peas, carrots, radishes, and fresh herbs, all at their peak in the spring months. This kind of meal is easy to customize, quick to prepare, and bursting with fresh flavors. It’s also a great opportunity to cook with the season and make meals that are as nutritious as they are delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken breasts or thighs (or salmon fillets)
- Asparagus
- Baby potatoes
- Carrots
- Sugar snap peas or green beans
- Olive oil
- Garlic
- Lemon (juice and zest)
- Fresh herbs like parsley, thyme, or dill
- Salt and pepper
- Optional: Dijon mustard or honey for the marinade/sauce
Directions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment or foil.
- In a bowl, whisk together olive oil, minced garlic, lemon juice, zest, herbs, salt, and pepper. Add mustard or honey if using.
- Toss chicken (or salmon) in part of the marinade and set aside.
- Slice the vegetables into even pieces and toss with remaining marinade.
- Spread the veggies on the sheet pan and nestle the chicken or salmon on top.
- Roast for 2530 minutes, until the chicken is fully cooked and vegetables are tender. For salmon, reduce cooking time to 1518 minutes.
- Optional: Broil for 23 minutes at the end for crispy edges.
- Garnish with fresh herbs and serve immediately.
Servings and timing
This recipe serves 4.
Prep Time: 15 minutes
Cook Time: 2530 minutes
Total Time: 4045 minutes
Variations
- Vegan Version: Swap protein for tofu or tempeh and use maple syrup instead of honey.
- Grain Bowl Style: Serve over cooked quinoa, farro, or couscous for a more filling dinner.
- Add a Sauce: Drizzle with a lemon-herb yogurt sauce or vinaigrette for extra flavor.
- Spring Pasta Twist: Serve vegetables and protein over pasta with olive oil and grated Parmesan.
- Switch the Protein: Use shrimp, pork tenderloin, or plant-based meat alternatives.
storage/reheating
Store leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Add a splash of broth or water if the meal seems dry. For cold leftovers, try serving over greens for a spring salad bowl.
FAQs
What makes this a “spring” dinner?
It features fresh seasonal produce like asparagus, peas, and carrots, which are at their best during spring months.
Can I grill the ingredients instead of roasting?
Yes, grilling works great for both protein and vegetables. Use a grill basket for smaller items.
How do I know when the chicken is done?
The internal temperature should reach 165°F. Use a meat thermometer for accuracy.
Can I make this dish dairy-free?
This recipe is naturally dairy-free unless you add a cream sauce or cheese garnish.
What herbs go best with spring dishes?
Parsley, dill, chives, tarragon, mint, and thyme all work wonderfully with spring vegetables and light proteins.
Can I make this meal ahead of time?
You can prep the marinade, chop the vegetables, and marinate the protein ahead of time. Assemble and roast just before serving.
What side dishes go well with this?
Try crusty bread, a spring green salad, or a light soup like fresh pea or carrot ginger soup.
Is this recipe kid-friendly?
Yes, the mild flavors and roasted veggies make it a hit with most kids. You can reduce herbs or spices as needed.
Can I use frozen vegetables?
Fresh is best for texture, but thawed and drained frozen peas or green beans can work in a pinch.
Can I serve this cold?
Yes, leftovers can be served cold over greens or tossed with vinaigrette for a spring salad bowl.
Conclusion
A Spring Dinner is the perfect way to embrace the season’s bounty in a simple, satisfying way. With minimal effort and a fresh, flavorful result, it’s the kind of meal that feels both nourishing and celebratory. Whether you’re feeding a family, prepping for guests, or just enjoying a quiet evening meal, this spring-inspired recipe is sure to brighten your table.
Description
This spring dinner is a complete meal featuring juicy lemon herb chicken served with a medley of roasted spring vegetables. It’s fresh, flavorful, and perfect for weeknights or casual entertaining. Everything cooks together in under an hour for a no-fuss, satisfying spring meal.
For the Chicken:
For the Roasted Veggies:
Optional Garnish:
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Preheat oven to 425°F (220°C).
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In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper.
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Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Let sit for at least 15 minutes (or up to 4 hours in the fridge).
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On a large sheet pan, toss the asparagus, carrots, potatoes, and red onion with olive oil, salt, and pepper.
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Nestle marinated chicken breasts among the vegetables.
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Roast for 2530 minutes, or until the chicken reaches 165°F internally and vegetables are tender.
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Optional: Broil for 23 minutes at the end for a golden finish.
Notes
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You can substitute chicken thighs or salmon if desired.
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Use whatever spring veggies you have on hand: radishes, peas, or zucchini work great.
