Roasted Chicken Spring Vegetables (Printable)

Succulent roasted chicken served alongside a medley of fresh, tender spring vegetables.

# What You'll Need:

→ Poultry

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

→ Spring Vegetables

08 - 10 ounces baby carrots, peeled
09 - 7 ounces baby potatoes, halved
10 - 5 ounces asparagus, trimmed and cut into 2-inch pieces
11 - 5 ounces sugar snap peas, trimmed
12 - 1 small fennel bulb, sliced
13 - 1 small red onion, cut into wedges
14 - 2 tablespoons extra-virgin olive oil
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Zest of 1 lemon

# How-To Steps:

01 - Preheat your oven to 400°F.
02 - Rub the chicken inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic, rosemary, and thyme.
03 - Place the chicken breast-side up in a large roasting pan. Tuck the wings under the body.
04 - Roast the chicken for 40 minutes.
05 - Meanwhile, in a large bowl, toss baby carrots, potatoes, fennel, and red onion with olive oil, salt, and pepper.
06 - After 40 minutes, scatter the prepared vegetables around the chicken in the roasting pan.
07 - Continue roasting for 20 minutes.
08 - Add the asparagus and sugar snap peas to the pan, tossing lightly with the other vegetables.
09 - Roast for another 10 to 15 minutes, or until the chicken juices run clear when the thigh is pierced and vegetables are tender.
10 - Remove the chicken from the oven and let it rest for 10 minutes before carving.
11 - Arrange the vegetables on a serving platter, place carved chicken on top, and sprinkle with chopped parsley and lemon zest.

# Expert Tips:

01 -
  • The vegetables roast in the chicken's drippings, becoming something far better than anything cooked alone.
  • One pan means you spend less time washing dishes and more time actually eating with people you like.
02 -
  • If the vegetables threaten to burn before the chicken is done, splash a few tablespoons of water or white wine into the pan and keep going.
  • The difference between good and extraordinary is letting the chicken rest uncovered, not under foil which steams away the crisp skin you worked for.
03 -
  • Slide your fingers between the skin and breast meat, then smear in a thin layer of softened butter mixed with minced garlic for the most decadent result.
  • Save the roasted lemon halves from the cavity, squeeze their hot juice over the carved chicken just before serving.

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