Sheet Pan Roasted Chicken Thighs with Spring Veggies

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Recipe Intro From elizgreaves

This Sheet Pan Roasted Chicken Thighs with Spring Veggies is everything we love about weeknight cooking: minimal cleanup, full-on flavor, and a gorgeous mix of seasonal produce. Thanks to Better Than Bouillon Roasted Chicken Base, every bite of chicken is deeply savory and perfectly seasoned. Roasted until golden and crisp, this dish combines cozy comfort with the brightness of spring—perfect for Sunday dinner or an easy meal prep win.

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  • Recipe Card
Prep time: 15mins
Cook time: 35mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 4 - 6 bone-in, skin-on chicken thighs
  • 1 bunch asparagus, cut into 1-inch slices
  • 1 leek, thinly sliced
  • 1 pint cremini mushrooms, quartered
  • 1 cup fresh peas
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons Better Than Bouillon Roasted Chicken Base
  • 2 - 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh chives, minced for garnish
  • Fresh parsley, minced for garnish

Method

  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    In a bowl, whisk together Better Than Bouillon Roasted Chicken Base, Dijon mustard, olive oil, paprika, garlic powder, onion powder, minced garlic, salt, and pepper. Reserve ¼ of this mixture in a separate bowl for the vegetables.

  • Step 3

    Rub the remaining mixture all over the chicken thighs, coating well under and over the skin.

  • Step 4

    Place chicken thighs on a large sheet pan, skin-side up. Add shallots, leeks, and peas around the chicken. Roast for 20 minutes.

  • Step 5

    Toss asparagus and mushrooms with the reserved marinade. After 20 minutes, remove the sheet pan from the oven and scatter these veggies around the chicken. Return to the oven and roast for an additional 15 minutes, or until the chicken is golden, crispy, and cooked to 165°F internal temperature.

  • Step 6

    Let the dish rest for 5–10 minutes. Garnish with fresh chives and parsley just before serving.