Go Back

Spring Food Lemon Herb Chicken Thighs with Asparagus and Peas

Spring Lemon Herb Chicken Thighs with Asparagus and Peas is bright, fresh, and full of flavor. Juicy chicken bakes with lemon, garlic, and herbs, while tender green veggies make it light, healthy, and perfect for a quick family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 6 boneless skinless chicken thighs
  • 1 lb asparagus trimmed
  • 1 cup green peas fresh or frozen
Lemon Herb Mixture
  • 2 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 3 cloves garlic minced
  • 1 tsp dried thyme or fresh
  • 1 tbsp fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Baking Dish
  • Sheet Pan

Method
 

  1. Preheat your oven to 400 degrees F. Lightly grease a baking dish or sheet pan.
  2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, parsley, salt, and pepper.
  3. Place the chicken thighs in the baking dish. Pour the lemon herb mixture over the chicken and rub gently to coat.
  4. Arrange the asparagus around the chicken and sprinkle the peas evenly over the top.
  5. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the juices run clear.
  6. For a golden finish, broil for 2 to 3 minutes at the end, watching carefully to prevent burning.
  7. Let the chicken rest for 5 minutes before serving to keep it juicy. Spoon the pan juices over the top when serving.

Notes

You can swap chicken thighs for chicken breasts or tenders, adjusting the cooking time as needed. Baby potatoes, green beans, zucchini, or broccoli also work well in this dish. A spoonful of Dijon mustard can be added to the lemon mixture for extra flavor.