Roasted Chicken Spring Vegetables (Printer-friendly)
Tender roasted chicken complemented by a medley of crisp spring vegetables.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 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 - 10.5 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 - 5.25 oz sugar snap peas, trimmed
13 - 5.25 oz radishes, halved
14 - 1 tbsp olive oil
15 - 0.5 tsp salt
16 - 0.25 tsp black pepper
→ Finish
17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon
# How To Make It:
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.
# Expert Tips:
01 -
- The way the chicken juices infuse the vegetables creates incredible depth of flavor
- Everything cooks on one pan, meaning less cleanup and more time with family
- The timing of adding vegetables in stages ensures nothing gets overcooked
02 -
- Using a meat thermometer takes all the guesswork out of knowing when the chicken is done
- Letting the chicken rest is non-negotiable unless you want dry meat
- Crowding the pan too much will steam the vegetables instead of roasting them
03 -
- Bring the chicken to room temperature for 30 minutes before roasting for more even cooking
- Rotating the pan halfway through ensures everything browns evenly