Roasted Chicken Spring Veggies (Print)
Succulent roasted chicken paired with tender spring vegetables and fragrant herbs for a vibrant, wholesome meal.
# Ingredient list:
→ Chicken
01 - 1 whole chicken (approximately 3.3 pounds), giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 teaspoons sea salt
06 - 1 teaspoon freshly ground black pepper
07 - 1 tablespoon fresh thyme leaves
08 - 1 tablespoon fresh rosemary, chopped
→ Spring Vegetables
09 - 10.5 ounces baby potatoes, halved
10 - 7 ounces carrots, peeled and cut into chunks
11 - 7 ounces asparagus, trimmed and cut into 2-inch pieces
12 - 5.3 ounces radishes, halved
13 - 5.3 ounces sugar snap peas, trimmed
14 - 1 red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon sea salt
17 - 1/2 teaspoon black pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the skin and cavity with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic, thyme, and rosemary.
03 - Tie the chicken legs together with kitchen twine and tuck the wings underneath. Place the chicken breast-side up on a roasting rack in a large roasting pan.
04 - In a large bowl, toss the potatoes, carrots, and red onion with olive oil, salt, and pepper. Arrange around the chicken in the roasting pan.
05 - Roast for 40 minutes.
06 - Add asparagus, radishes, and sugar snap peas to the pan, tossing them with the other vegetables.
07 - Continue roasting for another 30 minutes, or until the chicken skin is golden and crisp, the juices run clear when the thigh is pierced, and the vegetables are tender.
08 - Remove from oven. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.
# Expert Tips:
01 -
- The chicken stays insanely juicy while the skin gets perfectly crisp
- All those spring vegetables cook in the same pan, soaking up every bit of flavor
02 -
- Skip the resting step and all those juices end up on your cutting board instead of in the chicken
- An instant thermometer reading 74°C in the thickest part of the thigh is more reliable than visual cues
03 -
- Brush melted butter over the chicken during the last 15 minutes for extra golden color
- Scatter a few whole garlic cloves around the vegetables for roastable garlic later