easy one-pan roasted chicken with spring vegetables (aip, paleo, whole30)

 This Easy One-pan Roasted Chicken with Spring Vegetables dish is a crowd pleaser. Juicy chicken thighs are slow roasted until crispy and golden brown alongside fresh asparagus and fennel for an easy and delicious meal that is AIP, paleo and Whole30 compliant.

INGREDIENTS:

• 6 bone-in chicken thighs, skin-on
• 4 cloves garlic, crushed
• 2 tsp fresh rosemary, finely chopped
• 2 tsp fresh thyme, finely chopped
• 1/2 TBSP lemon zest
• 1/4 cup olive oil
• 1 1/4 tsp sea salt
• 1 lb asparagus spears, chopped into thirds*
• 1 bulb fennel, sliced into 1-inch thick slices*

INSTRUCTIONS:

1. Preheat oven to 375F
2. To a small bowl, add crushed garlic, rosemary, thyme, lemon zest, olive oil and sea salt and whisk to combine. 
3. Add chopped asparagus to a bowl. Drizzle with 1/4 of the marinade and set aside.  
4. To a separate bowl, add chicken thighs and sliced fennel. Drizzle with remaining 3/4 of the marinade and massage into thighs and fennel.
5. Transfer chicken and fennel to a baking dish or sheet pan and bake 50 minutes in the middle rack of your oven.
6. At the 50 minute mark, add marinated asparagus to the baking dish or sheet pan and cook 10 minutes further or until chicken skin is golden brown and crispy. 
7. Garnish with fennel fronds and serve warm.