Roasted Chicken Spring Vegetables (Printable)
Juicy roast chicken served alongside crisp spring vegetables and aromatic herbs for a flavorful dish.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (3.5-4 lbs), giblets removed
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 3 sprigs fresh rosemary
08 - 4 sprigs fresh thyme
→ Spring Vegetables
09 - 1 lb baby potatoes, halved
10 - 1 bunch small carrots, peeled and trimmed
11 - 1 bunch radishes, trimmed and halved
12 - 1 cup sugar snap peas, trimmed
13 - 1 cup asparagus, cut into 2-inch pieces
14 - 1 tbsp olive oil
15 - Salt and pepper, to taste
→ Finishing
16 - 2 tbsp fresh parsley, chopped
17 - Zest of 1 lemon
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the outside with 2 tbsp olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic cloves, rosemary, and thyme.
03 - Place the chicken breast-side up in a large roasting pan or oven-proof skillet.
04 - In a bowl, toss potatoes, carrots, and radishes with 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken in the pan.
05 - Roast for 50 minutes, basting the chicken once or twice with pan juices.
06 - After 50 minutes, add snap peas and asparagus around the chicken. Continue roasting for 20 minutes, or until the chicken's juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Remove the chicken from the oven. Let it rest for 10 minutes before carving.
08 - Arrange the carved chicken on a platter with the roasted vegetables. Garnish with parsley and lemon zest. Serve immediately.
# Expert Tips:
01 -
- Everything cooks on one pan so cleanup is absolutely minimal
- The vegetables absorb all those delicious chicken juices while they roast
- Its impressive enough for Sunday dinner but easy enough for a Tuesday night
02 -
- Letting the chicken rest is absolutely crucial or all those delicious juices will run out onto the cutting board
- Vegetables cook at different rates so adding delicate items later prevents them from turning to mush
- A hot oven creates better browning and crisping than a moderate temperature
03 -
- For the crispiest skin, let the uncovered chicken air dry in the refrigerator for a few hours before roasting
- Tuck the wing tips under the bird so they do not burn while the rest of the chicken cooks