Why You’ll Love This Recipe

Spring Sheet Pan Chicken Dinner is a vibrant, one-pan meal that captures the freshness of the season. With juicy, herb-marinated chicken thighs, tender baby potatoes, and a medley of spring vegetables like asparagus and carrots, this dish is as beautiful as it is flavorful. Minimal cleanup, balanced nutrition, and a burst of seasonal produce make it a perfect weeknight dinner or an elegant yet easy option for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on)
baby potatoes
asparagus
carrots
red onion
olive oil
lemon juice
garlic
fresh rosemary
fresh thyme
salt
black pepper
parmesan cheese (optional, for garnish)

directions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.

Toss the chicken thighs in half of the marinade and set aside to absorb the flavors.

In another bowl, toss the baby potatoes, carrots, and red onion with the remaining marinade.

Spread the vegetables on the prepared sheet pan and nestle the marinated chicken thighs among them.

Roast in the oven for 25 minutes.

Add the asparagus to the pan and return it to the oven for another 10-15 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.

Optional: sprinkle grated parmesan over the finished dish for a savory finish.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes

Variations

Swap chicken thighs for boneless breasts, adjusting cook time accordingly.
Use baby zucchini or snap peas in place of asparagus.
Add a sprinkle of chili flakes to the marinade for heat.
Substitute dried herbs if fresh ones aren’t available.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in 1-minute intervals until warmed through.
Not recommended for freezing due to the texture of cooked vegetables.

FAQs

Can I use boneless chicken?

Yes, but reduce the cooking time by 10 minutes to avoid overcooking.

What other vegetables work in this dish?

Broccoli, bell peppers, snap peas, and cherry tomatoes are great alternatives.

How do I keep the chicken skin crispy?

Avoid overcrowding the pan and ensure the skin is facing up during roasting.

Is this meal gluten-free?

Yes, it’s naturally gluten-free as long as all added ingredients are verified.

Can I prepare it ahead of time?

You can marinate the chicken and prep veggies up to 24 hours in advance.

Should I peel the carrots?

Peeling is optional—scrubbed clean carrots work just fine for a rustic look.

What kind of potatoes should I use?

Baby gold or red potatoes are best as they roast quickly and hold their shape.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding and ensure even roasting.

Is this dish kid-friendly?

Absolutely—mild seasoning and colorful veggies make it appealing for children.

Do I need to flip the chicken during baking?

No, just ensure it cooks evenly and reaches an internal temp of 165°F (74°C).

Conclusion

Spring Sheet Pan Chicken Dinner is a wholesome, delicious, and hassle-free way to enjoy the season’s best ingredients. With just one pan and minimal prep, you get a complete meal bursting with color and flavor. It’s the perfect go-to for spring evenings when you want something fresh, fulfilling, and fuss-free.