This Italian herb chicken dish is all about simple flavors and fresh, spring veggies. With just one pan needed, it makes for easy cleanup and deliciousness all at once.
This recipe tackles issues of uneven cooking and blandness, ensuring a satisfying meal full of flavor using chicken and spring greens in one pot.
I’ve faced those hectic weeknights when cooking feels like a chore, but this recipe tackles that problem brilliantly, with flavorful chicken and seasonal veggies all roasting together. It’s comforting and satisfying, perfect for busy families or unexpected guests alike.
This recipe shines because it produces juicy chicken paired with tender, vibrant vegetables within an hour. You can have dinner ready in no time, just 20 minutes of prep followed by 40-50 minutes in the oven, letting the aroma fill your kitchen.
If you’re looking for more vegetable-included delights, check out my Broccolini Frittata for a fresh twist.
Table of contents
Why You Will Love This Recipe
- One-Pan Convenience , This Italian herb chicken dish cooks everything in one pan, saving you time on cleanup while letting the flavors meld beautifully together as it roasts.
- Fresh Spring Vegetables , Seasonal vegetables like courgettes, carrots, and peas add vibrant colors and textures, making this meal not only tasty but also a feast for the eyes.
- Simple Preparation , Prepping is a breeze with quick vegetable chopping and easy seasoning, so you can focus more on enjoying your meal and less on complex cooking techniques.
- Rich Flavor Profile , The blend of Italian herbs and the zesty lemon brings a punch of flavor, making each bite of chicken and vegetables truly satisfying and enjoyable.
Italian Herb Chicken and Spring Vegetables
- Prep Time: 20 minutes
- Cool Time: —
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
One-pan Italian herb chicken with spring vegetables , an easy, low-fat baked chicken and veggie meal that’s simple to prepare and full of flavor.
Ingredients
-
- 4 chicken leg quarters
- 2 medium courgettes, cut into 2 cm cubes
- 2 large carrots, sliced into rounds
- 200 g (7 oz) fresh or frozen peas
- 1 lemon, sliced
- 4 tablespoons (60 ml) extra virgin olive oil
- 2–3 tablespoons Italian herbs
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Set your oven to 180°C (356°F) and allow it to fully heat up to prepare for roasting the chicken and vegetables.
- Step 2: Prepare the Vegetables: Cut courgettes into 2 cm cubes and slice the carrots into rounds. Keep the pieces uniform for even cooking. Set aside the fresh or frozen peas.
- Step 3: Arrange in Baking Dish: Spread all the vegetables evenly in a large baking dish. Place the chicken leg quarters on top, skin side up, spacing them to allow heat circulation and even cooking.
- Step 4: Season Generously: Drizzle 4 tablespoons extra virgin olive oil over the chicken and vegetables. Season with salt, pepper, and 2-3 tablespoons Italian herbs. Lay lemon slices around and on top of the chicken to infuse freshness.
- Step 5: Bake and Check Doneness: Place the baking dish in the preheated oven. Bake for 40-50 minutes until the chicken skin becomes golden brown. Check that the meat is no longer pink inside and juices run clear, indicating doneness. Vegetables should be tender.
- Step 6: Let Rest Before Serving: Remove the dish from the oven and let the chicken rest for 5-10 minutes. This resting period allows the juices to redistribute for juicier meat.
Notes
-
- Room Temperature: Store leftovers in an airtight container. Keep at room temperature no longer than 2 days to maintain texture and flavor.
- Refrigeration: Place leftovers in an airtight container and refrigerate. Use within 4 days for optimal freshness and safety.
- Freezing: Wrap portions tightly in plastic wrap and place in freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the chicken skin is not crispy after baking, broil the dish for an additional 3-5 minutes to achieve a golden, crispy texture.
- To prevent overcooked vegetables, check for doneness starting at 30 minutes and reduce total baking time by 10 minutes if necessary.
- If chicken is undercooked, tent the dish with foil and continue baking for 5-10 minutes until the internal temperature reaches 165°F (74°C).
- Arrange chicken and vegetables in a single layer with spacing to ensure even cooking and avoid steaming.
- If the dish appears dry during baking, drizzle 1-2 tablespoons of chicken broth over the contents about 20 minutes into baking to add moisture.
- Reheat leftovers in an oven preheated to 180°C (356°F) for 10-15 minutes until warmed through. Cover with foil to retain moisture if desired.
- Serve the Italian herb chicken with roasted asparagus or garlic mashed cauliflower for a balanced plate.
- A fresh arugula salad with lemon dressing pairs well to add brightness and texture.
- Incorporate the dish into grain bowls with quinoa or brown rice for a heartier meal.
- Use as filling for wraps alongside sautéed bell peppers and onions to create a portable meal.
- Top the finished dish with a drizzle of balsamic glaze, a sprinkle of feta cheese, or a spoonful of homemade pesto to vary the flavor profile.
- Substitute chicken leg quarters with thin, boneless chicken breasts for even cooking and a lighter option. Use the same seasoning and cooking times, adjusting as needed based on thickness.
- Replace Italian herbs with herbes de Provence if a different herbal profile is desired.
- For vegetable swaps, courgettes can be replaced with asparagus or bell peppers, and carrots can be substituted with parsnips or sweet potatoes, maintaining similar cutting sizes for cooking evenness.
- Choose thin, boneless chicken breasts for quicker, even cooking and enhanced herb absorption if substituting.
- Use a good quality Italian herb blend for balanced flavor; freshness is essential for the best aroma.
- Opt for extra virgin olive oil to support browning and add healthy fats with robust flavor.
- Select firm, vibrant green asparagus if using as a vegetable addition or substitution. Trim thick stalks for tenderness.
- Pick ripe cherry tomatoes for natural sweetness and moisture if adding or substituting vegetables.
- Choose bell peppers of mixed colors for visual appeal and sweetness; cut uniformly to ensure even cooking.
Nutrition
- Serving Size: 1 serving (1 chicken leg quarter with vegetables)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose thin, boneless chicken breasts for even cooking. They soak up the herbs and seasoning beautifully, enhancing flavor throughout.
- Italian seasoning: A good quality blend ensures a balanced herbal profile. It brings the classic Italian taste; make sure it’s fresh for maximum flavor impact!
- Olive oil: Use extra virgin olive oil for its rich flavor and health benefits. It helps brown the chicken and vegetables nicely, adding depth to the dish.
- Asparagus: Firm, vibrant green asparagus is best. Look for stalks that aren’t too thick for tender bites. Trim them before cooking to enhance their flavor.
- Cherry tomatoes: Opt for ripe cherry tomatoes for a burst of sweetness. They help to create a juicy sauce that complements the chicken perfectly.
- Bell peppers: Choose a mix of colors for visual appeal and sweetness. Cut them into uniform sizes so they cook evenly and maintain their texture.
- Chicken breasts: Choose thin, boneless chicken breasts for even cooking. They soak up the herbs and seasoning beautifully, enhancing flavor throughout.
- Italian seasoning: A good quality blend ensures a balanced herbal profile. It brings the classic Italian taste; make sure it’s fresh for maximum flavor impact!
- Olive oil: Use extra virgin olive oil for its rich flavor and health benefits. It helps brown the chicken and vegetables nicely, adding depth to the dish.
- Asparagus: Firm, vibrant green asparagus is best. Look for stalks that aren’t too thick for tender bites. Trim them before cooking to enhance their flavor.
- Cherry tomatoes: Opt for ripe cherry tomatoes for a burst of sweetness. They help to create a juicy sauce that complements the chicken perfectly.
- Bell peppers: Choose a mix of colors for visual appeal and sweetness. Cut them into uniform sizes so they cook evenly and maintain their texture.
Recipe Tips
- If chicken skin isn’t crispy, broil it for 3-5 minutes after baking to achieve that desired texture.
- When vegetables become overly soft, reduce cooking time by 10 minutes, starting to check for doneness around 30 minutes into baking.
- If the chicken is undercooked, tent the dish with foil and continue baking for 5-10 additional minutes until it reaches an internal temperature of 165°F.
- For uneven cooking, arrange chicken and vegetables in a single layer, ensuring sufficient space between each piece before placing them in the oven.
- If you notice the dish drying out, drizzle 1-2 tablespoons of chicken broth over it about 20 minutes into baking for added moisture.
Serving Suggestions
Serve your Italian herb chicken with a side of roasted asparagus or garlic mashed cauliflower. A fresh arugula salad with lemon dressing complements the dish nicely.
Add to grain bowls featuring quinoa or brown rice for a hearty meal. Use as a filling for wraps along with sautéed bell peppers and onions.
Top with a drizzle of balsamic glaze or a sprinkle of feta cheese for extra flavor. A spoonful of homemade pesto also brightens the dish beautifully.
Recipe variations
- You can use chicken thighs or drumsticks instead of leg quarters for Italian herb chicken. Both options roast well and maintain tender, juicy meat in this easy one-pot meal.
- Add 2-3 tablespoons of Italian herbs to boost the flavor’s aromatic profile. You can swap these out for 2 tablespoons of herbes de Provence to subtly vary the seasoning.
- Either fresh or frozen peas can be used in this recipe. Fresh peas add texture, while frozen peas offer convenience without sacrificing the spring vegetable’s sweetness.
- If scaling for 4 servings, double to 8 chicken leg quarters and 4 medium courgettes. Adjust baking time to 45-55 minutes, checking vegetables for tenderness throughout. This pairs well alongside my Chicken and Green Peas.
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How to Store?
To keep your Italian Herb Chicken and Spring Vegetables fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container. Keep at room temperature no longer than 2 days to maintain flavor and texture.
Refrigeration: Store in an airtight container in the refrigerator. Use within 4 days to preserve freshness and prevent spoilage.
Freezing: Wrap portions in plastic wrap, place in a freezer container. Freeze up to 3 months. Thaw in the refrigerator overnight.
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