Roasted chicken spring veggies (Print)
A succulent roasted chicken paired with vibrant spring vegetables for a fresh, flavorful meal.
# Ingredient list:
→ Chicken
01 - 1 whole chicken, 3.5–4 lbs, giblets removed
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 3 garlic cloves, smashed
05 - 1 tbsp fresh thyme leaves
06 - 1 tbsp fresh rosemary, chopped
07 - Salt and freshly ground black pepper, to taste
→ Spring Vegetables
08 - 1 lb baby potatoes, halved
09 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
10 - 1 cup sugar snap peas, trimmed
11 - 1 cup baby carrots, peeled
12 - 1 red onion, cut into wedges
13 - 1 tbsp olive oil
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the exterior and cavity with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic cloves, and half of the herbs.
03 - Place the chicken breast-side up in a large roasting pan or ovenproof skillet. Sprinkle the remaining herbs over the top.
04 - In a large bowl, toss potatoes, carrots, and red onion with olive oil, salt, and pepper. Arrange around the chicken in the pan.
05 - Roast for 30 minutes. Remove pan from oven, toss potatoes and carrots, then add asparagus and sugar snap peas to the pan.
06 - Continue roasting for another 20 minutes, or until the chickens juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Remove chicken from oven and let rest for 10 minutes before carving. Serve chicken with roasted vegetables.
# Expert Tips:
01 -
- One pan means zero cleanup and maximum flavor mingling
- The juices from the chicken transform ordinary vegetables into something extraordinary
02 -
- A meat thermometer takes all the guesswork out of doneness
- Letting the chicken rest keeps the meat incredibly juicy
03 -
- Patting the chicken completely dry is the secret to crispy skin
- A splash of white wine in the pan creates instant pan juices