A light and flavorful one-pan chicken dinner featuring seasonal spring vegetables, perfect for a healthy and easy weeknight meal.

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Preheat oven to 425°F (220°C).
Place chicken thighs on a sheet pan and drizzle with olive oil. Season with salt, pepper, garlic powder, and dried thyme.
Add asparagus, cherry tomatoes, baby carrots, and red onion around the chicken on the pan.
Top with lemon slices and roast in the oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.

You can substitute chicken breasts for thighs, but reduce the cooking time accordingly.
Feel free to use other seasonal vegetables such as zucchini or snap peas.
Line your sheet pan with parchment paper for easier cleanup.