Roast chicken with spring vegetables and mascarpone sauce

A super one-pan meal that’s colourful and nutritious!

I am a huge fan of roast chicken but sometimes find that preparing a whole bird – especially for just two people – is a larger amount of food than I want. Roasting chicken thighs is a great way to enjoy all the delicious flavours, in a simple format. You can easily vary the vegetables in this dish – asparagus or baby carrots would be great swaps. For other one-pan roast chicken meals, this one with cherry tomatoes and garlic is fantastic; if you are looking for ideas on how to roast whole chickens, I suggest you check out this terrific Bundt pan method or this Dutch oven method.


  • 4-6 skin-on, bone-in chicken thighs
  • 2/3 cup (150g) mascarpone or cream cheese, divided
  • 1 tablespoon (2.7 g) fresh thyme leaves, divided
  • Zest of one fresh lemon
  • 3 tablespoons (45 mL) olive oil, divided
  • 1 1/4 pounds (690 g) new potatoes, in 1.5 inch (4 cm) pieces
  • 3 cloves garlic, halved if large
  • 5 oz radishes (145 g) radishes, halved if large (about 8)
  • 4 spring onions, trimmed and cut into 3 inch (7.5 cm) pieces
  • 2 cups (125 g) sugar snap peas, trimmed
  • 1/2 cup (125 mL) chicken stock
  • Juice of one fresh lemon, to serve


  • Heat the oven to 400F. Place chicken in a large baking dish or oven-safe skillet (big enough to hold it and the vegetables).
  • Mash together 2 tablespoons (12 g) of the mascarpone with the lemon zest plus 1 tablespoon (1.35 g) of the thyme leaves and a few grinds each of salt and pepper. Slip your fingers beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Pat skin down to adhere to cheese mixture.
  • Drizzle a little of the olive oil over the chicken pieces and rub into the skin then season chicken with sea salt and a little pepper.
  • Place prepared potatoes and garlic in a bowl and drizzle those with a little more of the olive oil. Toss to coat then add to the pan with the chicken. Place the pan in the oven for 40 minutes.
  • Place the radishes, spring onions and snap peas in the bowl you used to toss the potatoes and garlic. Drizzle with a little olive oil then add to the pan. Roast for another 20 – 25 minutes until chicken thighs register 165F at their thickest point and potatoes are golden brown and tender.
  • While chicken and vegetables cook, whisk together remaining mascarpone, thyme leaves and chicken stock until smooth.
  • Once chicken is cooked, remove from pan. Drizzle the mascarpone and stock mixture around the vegetables. Return the chicken to the pan then place pan back in the oven for 5 – 7 minutes to heat the sauce, stirring once or twice.
  • Return the chicken pieces to the pan. Halve the lemon and squeeze the juice over the chicken and vegetables. Serve hot.  

Serves 3 – 4.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

7 thoughts

  1. Sounds wonderful. I cannot eat radishes but am interested. The thought of cooking them has never entered my mind. What are they like cooked? Are they still hot, like when they are raw? Does it alter the taste?

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