Roasted Chicken Spring Vegetables (Printable)
Tender roasted chicken accompanied by fresh spring vegetables makes a wholesome family main dish.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (about 3.5 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
→ Spring Vegetables
09 - 10 oz baby potatoes, halved
10 - 7 oz carrots, peeled and cut into 2-inch sticks
11 - 7 oz asparagus, trimmed and cut into 2-inch pieces
12 - 5 oz sugar snap peas, trimmed
13 - 5 oz radishes, halved
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Finish
17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon
# Directions:
01 - Preheat the oven to 425°F.
02 - Rub the chicken with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic cloves, thyme, and rosemary.
03 - Tie the legs together with kitchen twine and tuck the wings under the body. Place the chicken breast-side up in a large roasting pan.
04 - In a large bowl, toss baby potatoes and carrots with 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken in the pan.
05 - Roast for 35 minutes.
06 - Toss asparagus, sugar snap peas, and radishes with a little olive oil, salt, and pepper. After 35 minutes, add these vegetables to the roasting pan.
07 - Continue roasting for another 20 minutes, or until the chicken is golden and the juices run clear (internal temperature should reach 165°F).
08 - Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
09 - Arrange the roasted vegetables on a platter. Carve the chicken and place on top. Sprinkle with fresh parsley and lemon zest before serving.
# Cooking Tips:
01 -
- Everything cooks on one pan so cleanup is absolutely minimal
- The vegetables become sweet and tender while the chicken gets incredibly crispy skin
02 -
- Letting the chicken rest is absolutely non negotiable or all those delicious juices will run out onto the cutting board
- A hot roasting pan will sizzle and create instant fond so handle it carefully when adding vegetables halfway through
03 -
- Take the chicken out of the fridge 30 minutes before roasting so it cooks more evenly
- Rotate the pan halfway through cooking for the most even browning