Roasted Chicken Spring Vegetables (Printable)

Tender chicken roasted alongside vibrant spring vegetables for a fresh, satisfying dish.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (approximately 3.3 lbs), patted completely dry
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 sprigs fresh thyme
06 - 2 sprigs fresh rosemary
07 - Salt and freshly ground black pepper to taste

→ Vegetables

08 - 10 oz baby potatoes, halved
09 - 7 oz carrots, peeled and cut into 2-inch pieces
10 - 7 oz asparagus, trimmed and cut into 2-inch pieces
11 - 5 oz sugar snap peas, trimmed
12 - 1 red onion, cut into wedges
13 - 2 tbsp olive oil
14 - Salt and pepper to taste

→ Optional Garnish

15 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large roasting pan with parchment paper or lightly coat with oil.
02 - Rub the chicken thoroughly inside and out with 2 tbsp olive oil. Season generously with salt and pepper. Fill the cavity with lemon halves, smashed garlic cloves, thyme sprigs, and rosemary sprigs.
03 - Place baby potatoes, carrots, and red onion wedges around the chicken in the roasting pan. Drizzle vegetables with 2 tbsp olive oil and season with salt and pepper. Toss gently to ensure even coating.
04 - Roast the chicken and vegetables for 45 minutes until chicken begins to brown and vegetables start to soften.
05 - Remove the pan from the oven. Add asparagus pieces and sugar snap peas to the vegetable mixture. Toss thoroughly to combine with pan juices and redistribute evenly.
06 - Return the pan to the oven and roast for an additional 25 minutes until the chicken achieves golden-brown coloration and juices run clear when pierced at the thigh. Internal temperature should reach 165°F. Vegetables should be tender-crisp.
07 - Allow the chicken to rest for 10 minutes before carving to redistribute juices. Serve with roasted spring vegetables and garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The whole house smells incredible while this cooks, like comfort food got a spring makeover
  • Everything roasts on one pan, meaning maximum flavor and minimal cleanup
  • The vegetables cook in the chicken juices, becoming impossibly delicious without any extra work
02 -
  • Letting the chicken rest is absolutely non-negotiable, or all those delicious juices will run out onto the cutting board instead of staying in the meat
  • Adding quick cooking vegetables halfway through keeps them vibrant instead of sad and overcooked
  • Use a meat thermometer instead of guessing, nobody likes dry chicken and undercooked chicken is dangerous
03 -
  • Bring the chicken to room temperature for 30 minutes before roasting for more even cooking
  • Trussing the chicken with kitchen twine helps it cook evenly, but skip it if you want something simpler

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