Sheet Pan Spring Chicken

Sheet Pan Spring Chicken

1/2 pound asparagus, cut into bite-sized pieces
1 cup sliced carrot
1 cup red or spring onion, cut into bite-sized pieces
1-2 tablespoons olive oil
2 1/2 - 3ish pounds bone-in chicken thighs
1 teaspoon seasoning salt
1/2 lemon
fresh parsley (optional)

Preheat oven to 425 degrees.

Place the vegetables on a sheet pan, spring with the olive oil, and toss on the pan gently. Place the chicken on top of the vegetables, sprinkle everything with the seasoning salt, and then the juice of half a lemon. Place the lemon wedges on the tray too.

Bake 35-45 minutes or until a meat thermometer registers 165 degrees in the chicken.

Serve over mashed potatoes or cauliflower, or however you wish!

Serves 4.