Roasted Chicken Spring Vegetables (Printable)
Tender roasted chicken served alongside a medley of fresh spring vegetables and fragrant herbs.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Vegetables
05 - 7 oz baby potatoes, halved
06 - 7 oz baby carrots, trimmed and peeled
07 - 5 oz asparagus, trimmed and cut into 2 inch pieces
08 - 5 oz sugar snap peas, trimmed
09 - 1 medium red onion, cut into wedges
10 - 5 garlic cloves, smashed
→ Herbs & Aromatics
11 - 2 sprigs fresh rosemary
12 - 4 sprigs fresh thyme
13 - 2 tbsp fresh parsley, chopped
14 - Zest of 1 lemon
15 - 1 lemon, halved
→ Other
16 - ¼ cup chicken broth or water
17 - 1 tbsp unsalted butter, softened
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the skin thoroughly with olive oil, salt, and pepper.
03 - Stuff the chicken cavity with lemon halves, 1 rosemary sprig, and 2 thyme sprigs.
04 - Place chicken breast side up in a large roasting pan or ovenproof skillet.
05 - Arrange potatoes, carrots, onion, and garlic cloves around the chicken. Drizzle vegetables with extra olive oil and season with salt and pepper.
06 - Scatter remaining rosemary and thyme over the vegetables.
07 - Roast for 50 minutes, basting chicken with pan juices halfway through cooking.
08 - Remove pan from oven. Add asparagus and sugar snap peas to the vegetables, toss gently to combine.
09 - Dot chicken with softened butter and sprinkle lemon zest over chicken and vegetables. Pour chicken broth or water into the pan.
10 - Return to oven for additional 20 minutes, until chicken is golden and thermometer inserted into thickest part of thigh reads 165°F.
11 - Let chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve with roasted vegetables.
# Expert Tips:
01 -
- The chicken stays incredibly moist while developing this golden, crackling skin that everyone fights over
- Spring vegetables cook right alongside, absorbing all those delicious pan juices
02 -
- I learned the hard way that adding delicate vegetables too early turns them to mush, so wait until the final 20 minutes
- Letting the chicken rest is non negotiable, or all those delicious juices end up on your cutting board instead of in your mouth
03 -
- Trussing the chicken with kitchen twine helps it cook more evenly, though it is not absolutely necessary
- A meat thermometer takes all the guesswork out and ensures perfectly cooked meat every single time