Roasted Chicken Spring Veggies (Print)
Tender roasted chicken served alongside a medley of fresh spring vegetables.
# Ingredient list:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 tablespoon fresh rosemary, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
→ Spring Vegetables
09 - 9 oz baby potatoes, halved
10 - 7 oz baby carrots, peeled
11 - 7 oz asparagus, trimmed and cut into thirds
12 - 5 oz sugar snap peas, trimmed
13 - 1 red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the skin with 2 tablespoons olive oil, salt, black pepper, rosemary, and thyme. Stuff the cavity with the lemon halves and smashed garlic cloves.
03 - Arrange the baby potatoes, carrots, and red onion in a large roasting pan. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat.
04 - Place the chicken on top of the vegetables. Roast in the oven for 50 minutes.
05 - After 50 minutes, add the asparagus and sugar snap peas to the pan. Toss gently to combine.
06 - Continue roasting for another 20 minutes, or until the chicken is golden and juices run clear (internal temperature should reach 165°F).
07 - Transfer chicken to a cutting board and let it rest for 10 minutes before carving.
08 - Serve the chicken with the roasted spring vegetables.
# Expert Tips:
01 -
- The vegetables cook in the chicken juices, becoming impossibly flavorful without any fancy techniques
- Everything happens on one pan, leaving you with minimal cleanup and maximum reward
02 -
- A meat thermometer is absolutely worth it, overcooked chicken is dry and disappointing while perfectly cooked chicken is revelatory
- Letting the chicken rest might feel like torture when everyone is hungry, but cutting into it too early releases all those precious juices
03 -
- Trussing the chicken with kitchen twine helps it cook evenly and look more professional, though it is not strictly necessary
- If the skin is browning too quickly, loosely tent the chicken with aluminum foil for the last 15 minutes