Spring Vegetable Lemon Chicken

Get ready to elevate your spring dinner game with a dish that’s as easy to make as it is delicious – Spring Vegetable Lemon Chicken! With a zesty lemon herb marinade and a colorful array of fresh veggies, this sheet pan recipe is sure to be a hit with everyone at the table. Spring into Flavor with Sheet Pan Lemon Chicken and Veggies!

But first, let’s talk prep. We’re talking chicken pieces soaked in a tangy lemon herb marinade – the longer, the better, so why not marinate them overnight? After all, who doesn’t love a little extra flavor?

Next up, we’ve got our veggies – small red potatoes, fresh string beans, baby asparagus, sugar snap peas, peas, scallions, sliced lemons, and thyme sprigs, all layered onto a large sheet pan. Talk about a rainbow of flavors!

Now, here’s a pro tip: instead of drizzling olive oil over everything, why not use a spray bottle to coat it evenly? It’s a game-changer, trust me. But hey, if you’re feeling fancy, go ahead and toss those veggies in oil – either way, they’re gonna be delicious!

Once everything’s coated and ready to go, lay those marinated chicken pieces on top and pop it all in the oven. And here’s the best part – when it’s done, you can serve it right from the pan! No fancy plating is required – just dig in and enjoy.

Amp up the Lemon Flavor:

Oh, and speaking of flavor, why not amp up the lemony goodness with some lemon olive oil and lemon salt? It’s the perfect way to take this dish from tasty to downright irresistible.

So there you have it – Spring Vegetable Lemon Chicken, the ultimate crowd-pleaser for your springtime gatherings. Easy to make, bursting with flavor, and guaranteed to put a smile on everyone’s face. Let’s get cooking!

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Spring Vegetable Lemon Chicken

Course Dinner

Cuisine American

Keyword chicken recipes, Lemon Chicken, Sheet Pan chicken, Sheet pan dinners, Spring Vegetable chicken

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Marinate Time: 30 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

Marinade:

• 1/4 cup extra virgin olive oil
• 1/2 cup white wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• kosher or lemon salt and freshly ground pepper

The Rest:

• 8-10 chicken parts
• 1.5 lbs small red potatoes
• 2 red onions
• 1 lb fresh green beans
• 1 lb fresh baby asparagus trimmed and cut into pieces
• 8 oz sugar snap peas
• 2 cups frozen green peas
• 6 scallions
• 2 lemons
• 8 sprigs thyme
• Extra virgin olive oil or lemon olive oil.

Instructions

1. Place the chicken pieces in a large bowl.
2. Whisk together the marinade ingredients.
3. Season with salt & pepper to taste.
4. Toss the chicken pieces with the marinade.
5. Cover the bowl with plastic cling film and chill for at least 1/2 hour.
6. Boil the potatoes until tender in salted water.
7. Drain and set aside.
8. Preheat the oven to 350F.
9. Line a large baking sheet with parchment paper.
10. Peel and slice the onions into rings.
11. Spread the potatoes out on the baking sheet.
12. spread the onion rings out on top.

13. Distribute the green beans, asparagus, sugar snap peas, and peas over the top.

14. Tuck the scallion stalks around the tray.
15. Slice the lemons into rings and lay them over the top.
16. Put the oil in a spray bottle and spray everything tossing a little to coat everything.
17. Remove the chicken from the marinade and distribute the pieces over the top of the vegetables.
18. Place the thyme sprigs around the tray.
19. Season with kosher or lemon salt and freshly ground pepper.
20. Bake for 50 minutes.
21. Remove from oven and serve right from the tray.

Like this Spring Vegetable Lemon Chicken? Also, check out some of these other recipes:

SPRING VEGETABLE BREAD SOUP

SPRING VEGETABLE PARMESAN SAVORY LOAF CAKE

BRATWURST POTATO SPRING ONION CASSEROLE