EASY Spring Sheet Pan Chicken with Asparagus and Peas

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

3

Cut the baby potatoes in half and add them to a sheet pan.  Make sure that potatoes are all uniform in size.

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Prep the Potatoes

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3

Add the pearl onions and then toss them with olive oil and season them generously with kosher salt and freshly ground black pepper.

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Add the Pearl Onions

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3

To the potatoes and pearl onions, add the chicken thighs Roast for 20 minutes.

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Add the Chicken 

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3

To prep the asparagus, remove the woody bottoms  and then cut the remaining stalks into 2 inch segments.

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Prep the Asparagus

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3

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

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Season the Asparagus

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3

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.

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Make the Flavored Butter

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3

Remove the sheet pan from the oven and add the asparagus and return to the oven for 5 minutes. Add the peas and return to the oven for an additional 5 minutes.

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Add the Asparagus  & Peas

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3

Remove from the oven and add dollops of the herb butter onto everything. Once the butter has had a chance to melt a bit, toss the vegetables.

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Remove from Oven and Add Butter

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Bring the sheet pan to the table with a stack of plates and your loved ones and ENJOY!

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Time to Eat!

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