Easy Spring Sheet Pan Chicken with Asparagus and Peas


You’re going to love this Easy Spring Sheet Pan Chicken with Asparagus and Peas – it features all of the flavors of Spring and all of the ease of a sheet pan dinner. Crispy skinned chicken thighs with sweet pearl onions, baby potatoes, the season’s first asparagus and peas all wrapped in a fresh lemon-herb butter – it doesn’t get better than this!

Looking for more sheet pan recipes? Look no further than this Sheet Pan Salmon with Brussels Sprouts and Pancetta or this Sheet Pan Salad with Chicken, Pears and Squash.

A white hex tile background with a sheet pan containing roasted chicken, potatoes, asparagus, pearl onions and peas dotted with herb butter and a container of herb butter to the side with a small spreading knife as well as some lemons.

After a long winter, it’s always so exciting to turn our attention to the new vegetables coming into season each Spring. First up: new potatoes, asparagus and peas!

Unlike other sheet pan dinners where we’re looking to caramelize everything, the technique in this recipe allows for us to caramelize the chicken, but more gently cook the new Spring vegetables providing the best flavors and textures.

What you’ll love about this recipe

  • SEASONAL – Cooking with the seasons always provides us with the best flavors. I can assure you that asparagus from your garden or farmer’s market in April tastes SO much better than asparagus from your grocery store in December.
  • ONLY A HANDFUL OF INGREDIENTS – Despite the sophisticated feel of this recipe, it really only requires a handful of ingredients.
  • QUICK TO MAKE – In just 35 minutes you’ve got a complete and delicious meal on the table that the whole family will love.

Recipe ingredients

You’ll need the following ingredients to make this Roasted Chicken with Asparagus and Peas:

An over head photo of ingredients required to make the recipe: a bowl of potatoes, a bowl of peas, a bowl of pearl onions, garlic, lemon, butter, fresh herbs, a bunch of asparagus and a plate of chicken thighs.

Ingredient Notes

Chicken thighs – be sure to use bone-in, skin-on in this recipe if you can. It makes for the juiciest, tastiest chicken. Even if you choose not to eat the skin, the skin creates the juiciest chicken during cooking.

Pearl onions – this might be the best news – you can use FROZEN pearl onions straight from the freezer. Alternatively, you can use fresh pearl onions, but you must peel them, which can be tedious on a weeknight when you’re in a hurry.

Fresh herbs – In this recipe, I used mint, chives and tarragon in the herb butter. You can use fewer herbs or other herbs if you prefer, but definitely use mint – it’s a huge part of the Spring flavor in this dish. And make sure they’re fresh – dried spices do not work in this recipe.

A cream colored with plate with roasted chicken, asparagus and peas next to a bowl of herb butter, two lemons and some pearl onions and a stack of plates and flatware with orange napkins.

How to make Easy Spring Sheet Pan Chicken with Asparagus and Peas: STEP BY STEP

Be sure to check out the full recipe and ingredient list below in the recipe card

Steps 1 & 2:

Cut the baby potatoes in half and add them to a sheet pan with the pearl onions. Toss them with olive oil and season them generously with kosher salt and freshly ground black pepper.

A cutting board with a chef's knife and baby potatoes being cut in half.
A sheet pan with halved baby potatoes and pearl onions tossed with olive oil, salt and pepper.

Steps 3 & 4:

To the potatoes and pearl onions, add the chicken thighs and brush them with olive oil and season both sides with kosher salt and freshly ground black pepper. Roast for 20 minutes.

In the meantime, remove the woody bottoms of the asparagus and then cut the remaining stalks into 2 inch segments.

A sheet pan with chicken thighs, potatoes and pearl onions ready to be roasted.
A cutting board with a chef's knife and a bunch of asparagus cut into 2 inch segments, half of it in a stainless steel bowl.

Steps 5 & 6:

Toss the asparagus segments with olive oil and salt and pepper and set aside.

Make the herb butter by combining room temperature butter with lemon zest, garlic, and chopped fresh mint, chives, and tarragon and season well with salt and pepper.

A stainless steel bowl full of asparagus pieces tossed with olive oil, salt and pepper on top of a cutting board.
A cutting board with a zester, a lemon, a bowl of room temperature butter, chopped garlic and herbs.

Steps 7 & 8:

After 20 minutes of roasting, remove the sheet pan from the oven and add the asparagus and return to the oven for 5 minutes. Then remove the sheet pan and add the peas and return to the oven for an additional 5 minutes.

Remove sheet pan from the oven and add dollops of the herb butter onto everything, allowing it to melt. Then, once the butter has had a chance to melt a bit, toss the vegetables to ensure that everything has been well coated.

A sheet pan just out of the oven with roasted chicken, pearl onions, potatoes, asparagus and peas.
A sheet pan of roasted chicken, asparagus, peas, and potatoes dotted with herb butter.

Recipe tips

  • Make the flavored butter ahead of time: You can very easily make this butter ahead of time and store it in the refrigerator (or freezer) until you need it. Just be sure to store it in an airtight container. This is one less thing to do on the night of cooking AND you can use it on so many other dishes. Flavored butters are an easy way to add a quick ‘sauce’ to almost anything!
  • Use frozen pearl onions: Using frozen pearl onions will cut your prep time dramatically, which is key in weeknight cooking. The texture and flavor are soft and sweet, which is perfect in this dish.
  • Use fresh herbs: Dried herbs and spices just aren’t going to cut it here. Fresh is best in this recipe. You can vary the number of fresh herbs you use and the combination that you use, but no matter what, always include the fresh mint – it is a large part of what ties everything together!

A cream colored plate with roasted chicken, asparagus, potatoes, peas and pear onions with a stack of plates and some pears onions in the background.

Storage & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: You can freeze this for up to 3 months, but please note that the vegetables will not be the same vibrant green – as you reheat them, them will tend toward over-cooked. If you do choose to freeze, then thaw overnight in the fridge and reheat.

Reheating: To reheat, you can add the chicken with a splash of water into an oven-proof dish, covered with aluminum foil. Place in 375 degree oven or toaster oven for about 10 minutes. Then, remove the foil and add the rest of the vegetables for another 10 minutes or until everything is warmed through. Alternatively, you can reheat in a microwave in 30 second intervals until heated through.

Additions & Substitutions


  • Lemon zest: You could add an additional pop of lemon zest on to the finished dish.
  • Ramps: You could add the white parts of ramps to the potatoes and pearl onions, and add the green parts when you add the asparagus.
  • Fiddlehead ferns: You could add these to the potatoes and pearl onions.
  • Morel mushrooms: You could add these to the potatoes and pearl onions to add an earthy element .


  • Swap the protein: You could swap salmon for the chicken, but you would have to adjust the cooking time down, as the salmon would only take about 8-10 minutes to cook. Start by roasting the potatoes and onions for 20 minutes, then add the salmon and asparagus and proceed as normal from there.
  • Peas: You can use fresh peas or frozen peas. If you use fresh peas, you will need to toss them in a little olive oil and season them with salt and pepper.
  • Fresh herbs: You can use as many or as few herbs as you like really, but do not substitute the mint. The mint is what gives this dish so much of its Spring flavor profile.
  • Pearl onions: Cipollini onions would be great, but you would likely half to cut them in half to ensure they cook through. You could also use large onions, but would need to thinly slice them. Another option would be spring onions cut into 1-inch segments – where you would add the white segments with the potatoes and the green segments with the asparagus.

FAQs about Sheet Pan Chicken with Asparagus and Peas

Yes, you certainly can – but please be aware that different proteins have different cook times, so you would need to adjust WHEN you add the protein to the sheet pan accordingly. Some other tasty options would be salmon, white fish, jumbo shrimp, or even a pork tenderloin!

Yes! Put any leftover butter onto a piece of parchment paper and roll it like a log. Place that log into a ziploc bag and store in the freezer. Anytime you want to use it, you can just unwrap it and slice off as much as you like.

Yes! In fact, in the interest of weeknight quick cooking, I highly recommend it. Frozen pearl onions will become soft and very sweet in this recipe. And frozen peas…well, everyone knows those are always a slam dunk.

I hope you love this Easy Spring Sheet Pan Chicken with Asparagus and Peas! If you make it, be sure to leave a rating so I know how you liked it!

A sheet pan with 4 roasted chicken thighs with potatoes, asparagus, peas, and herb butter.

Sheet Pan Chicken with Asparagus and Herb Butter

This Easy Spring Sheet Pan Chicken with Asparagus and Peas is Spring on a plate! With less than 10 ingredients and only 35 minutes to make, this is perfect for a weeknight.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 780 kcal


  • 4 chicken thighs (bone-in, skin-on)
  • 1 lb baby potatoes
  • 8 oz pearl onions (frozen or fresh)
  • 10 oz peas (frozen)
  • 1 bunch asparagus
  • 4 tbsp olive oil

Herb Butter

  • 4 oz butter (unsalted, room temperature)
  • 1 clove garlic
  • 1 lemon (zest)
  • 2 tbsp mint (chopped)
  • 1 tbsp chives (chopped)
  • 1 tbsp tarragon (chopped)
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper


  • Preheat the oven to 425 degrees
  • Cut the potatoes in half and place them on a sheet pan, along with the pearl onions. Drizzle 2 tablespoons of the olive oil and toss potatoes and onions until well coated, and then season with salt and pepper. Spread out over 2/3 of the sheet pan.
  • On the remaining 1/3 of the sheet pan, add the chicken thighs. Brush them with 1 tablespoon of olive oil and season them on both sides with salt and pepper. Roast for 20 minutes.
  • In the meantime, prep the asparagus by cutting off the woody ends and then cutting the spears into 2 inch segments. Toss them with 1 tablespoon of olive oil, season them with salt and pepper, and then set them aside.
  • Make the herb butter by combining all of the ingredients and mixing really well, and then set aside.
  • After 20 minutes, remove the sheet pan from the oven and add the asparagus, tossing it around with the potatoes and onions. Return to the oven for 5 minutes.
  • After 5 minutes are up, remove the sheet pan again, and add the peas, tossing them around with the rest of the vegetables. Return to the oven for a final 5 minutes.
  • When those 5 minutes are up, remove the sheet pan and add dollops of the herb butter all over – on top of the chicken thighs and on all of the vegetables (you may use all of the herb butter or reserve some for future use by storing it in the refrigerator). As the butter melts, stir the vegetables, making sure everything is well coated. Bring the sheet pan to the table and ENJOY!


Calories: 780kcalCarbohydrates: 44gProtein: 29gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 172mgSodium: 578mgPotassium: 1309mgFiber: 11gSugar: 10gVitamin A: 2411IUVitamin C: 78mgCalcium: 123mgIron: 6mg
Tried this recipe?Let us know how it was!

Did you make this recipe?

Mention us @nataliemarblecooks or tag us using #nataliemarblecooks so we can see your creations! You can also leave a comment below!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating