Spring Sheet Pan Chicken Dinner is a vibrant, easy-to-make meal that captures the freshness of the season in one pan. Loaded with colorful spring vegetables and juicy, seasoned chicken, it’s a perfect weeknight dinner that’s both healthy and delicious—requiring minimal cleanup.
Why You’ll Love This Recipe
This dish is a celebration of spring produce like asparagus, baby potatoes, carrots, and radishes, all roasted to perfection alongside tender chicken thighs or breasts. It’s a full meal on one tray—no need for extra sides unless you want them. It’s great for meal prep, endlessly customizable, and ideal for feeding a family or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or boneless chicken breasts
- Baby potatoes
- Asparagus
- Carrots
- Radishes
- Olive oil
- Garlic
- Lemon (juice and zest)
- Dijon mustard
- Fresh thyme or rosemary
- Salt and pepper
Directions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
- In a small bowl, mix olive oil, garlic, lemon juice and zest, Dijon mustard, salt, pepper, and herbs to make the marinade.
- Toss the chicken in half of the marinade and let it sit while prepping vegetables.
- Cut the potatoes in halves, slice the carrots and radishes, and trim the asparagus.
- Spread the vegetables on the sheet pan and toss with the remaining marinade.
- Nestle the chicken pieces among the vegetables.
- Roast for about 3545 minutes, or until the chicken is cooked through (165°F internal temp) and vegetables are tender and caramelized.
- Optional: Broil for the last 23 minutes for crispy skin or edges.
- Let rest for 5 minutes before serving. Garnish with fresh herbs or a squeeze of lemon if desired.
Servings and timing
This recipe serves 4.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
- Protein Swap: Use boneless thighs, chicken sausage, or even salmon fillets (add salmon later to avoid overcooking).
- Vegetarian Version: Omit chicken and use chickpeas or tofu, roasted with the same marinade.
- Add Grains: Serve over quinoa, couscous, or farro for a heartier meal.
- Spring Greens: Add spinach or arugula tossed in after baking for a fresh finish.
- Spice It Up: Add crushed red pepper flakes or smoked paprika for a kick.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 1015 minutes or microwave in short bursts until heated through. To maintain crispness, reheating in the oven is best.
FAQs
Can I use boneless chicken breasts instead of thighs?
Yes, but they cook faster. Add them to the pan after the vegetables have roasted for 1015 minutes to avoid overcooking.
What vegetables work best for this recipe?
Spring vegetables like asparagus, carrots, radishes, and baby potatoes work well. You can also add green beans, snap peas, or leeks.
How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) internal temperature ensures it’s safely cooked and still juicy.
Can I prep this meal ahead of time?
Yes, marinate the chicken and chop the veggies in advance. Store separately in the fridge and assemble right before roasting.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just ensure your mustard and spices are gluten-free too.
Can I make this dairy-free?
Yes, this recipe contains no dairy unless you choose to garnish with cheese or yogurt sauce.
Can I double the recipe?
Absolutely. Use two sheet pans and rotate them halfway through baking for even cooking.
What herbs work best in this dish?
Fresh thyme, rosemary, parsley, or tarragon are all excellent options for a bright, herbal flavor.
How do I get the chicken skin crispy?
Roast skin-side up and finish under the broiler for the last few minutes for extra crispiness.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze cooked chicken and veggies in an airtight container for up to 2 months. Thaw overnight and reheat in the oven.
Conclusion
Spring Sheet Pan Chicken Dinner is a wholesome, colorful, and satisfying meal that’s easy to prepare and even easier to clean up. With seasonal veggies and juicy, herbed chicken, it’s a one-pan wonder perfect for busy spring nights or weekend gatherings. Enjoy it fresh, or make it ahead for stress-free meals all week long.
Description
This Spring Sheet Pan Chicken Dinner is a colorful, healthy one-pan meal packed with seasonal veggies and juicy chicken thighs. With minimal cleanup and fresh, zesty flavors, it’s the perfect easy weeknight dinner that celebrates spring produce.
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
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In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, lemon juice, thyme, garlic powder, salt, and pepper.
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Pat chicken thighs dry and rub with the mustard mixture. Place on the sheet pan.
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In a large bowl, toss asparagus, carrots, radishes, and potatoes with 1 tablespoon olive oil, lemon zest, salt, and pepper.
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Arrange vegetables around the chicken on the sheet pan in a single layer.
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Roast for 3540 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender and golden.
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Broil for 23 minutes if you’d like extra crispy skin.
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Garnish with fresh parsley before serving.
Notes
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Swap in other spring veggies like snap peas or green beans if desired.
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Boneless chicken thighs or breasts can be used; just reduce cooking time by about 10 minutes.
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Add a drizzle of balsamic glaze for extra flavor before serving.
