Looking for a delicious, hassle-free dinner that will impress your family and friends? Look no further than this mouthwatering Sheet Pan Chicken with Spring Vegetables! In just 40 minutes, you can create a colorful, flavorful meal that combines juicy chicken thighs with vibrant asparagus and sweet cherry tomatoes. Perfect for busy weeknights or a delightful weekend feast, this recipe is not only easy to prepare but also promises to fill your kitchen with irresistible aromas. Ready to elevate your dinner game? Let’s dive into the details of this scrumptious dish!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Pat chicken thighs dry with paper towels to ensure crispy skin. This helps remove excess moisture that can prevent proper browning.
- Season chicken thighs generously with garlic powder, salt, and black pepper on both sides, ensuring even coverage.
- Trim the woody ends from asparagus by snapping them off at their natural breaking point. Cut into 2-inch pieces if they are particularly long.
- Wash cherry tomatoes and pat them dry. If large, consider cutting them in half for more even roasting.
- Drizzle olive oil over the sheet pan, spreading it evenly to prevent sticking and promote even cooking.
- Arrange chicken thighs skin-side up in the center of the sheet pan, leaving space around them for vegetables.
- Scatter asparagus and cherry tomatoes around the chicken, ensuring they are in a single layer for consistent roasting.
- Place sheet pan in preheated oven and roast for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C) and skin is golden brown.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute, ensuring moist chicken.
- Optional: Garnish with fresh herbs like parsley or thyme before serving for added flavor and visual appeal.
Tips
- Pat the Chicken Dry: For perfectly crispy skin, make sure to pat the chicken thighs dry with paper towels before seasoning. This helps remove excess moisture that can prevent browning.
- Season Generously: Don’t be shy with the garlic powder, salt, and pepper! A generous seasoning will enhance the flavors of the chicken and make every bite a delight.
- Prepare the Vegetables: Trim the asparagus by snapping off the woody ends, and consider cutting them into smaller pieces for even cooking. Halve larger cherry tomatoes to ensure they roast evenly.
- Use Parchment Paper: Line your sheet pan with parchment paper or aluminum foil for easy cleanup. This will save you time and effort after your meal is done.
- Arrange Evenly: When placing the chicken and vegetables on the sheet pan, ensure they are in a single layer. This allows for consistent roasting and prevents steaming.
- Check for Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for safe consumption.
- Let it Rest: After removing the pan from the oven, let the chicken rest for about 5 minutes. This step allows the juices to redistribute, ensuring your chicken remains moist and flavorful.
- Garnish for Flair: For an extra touch of flavor and presentation, consider garnishing your dish with fresh herbs like parsley or thyme before serving.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 3g
Protein: g
Fat: 19g
Saturated Fat: g
Cholesterol: 70mg
