Roasted Chicken Spring Vegetables (Print View)
Juicy roasted chicken served with vibrant seasonal spring vegetables and fresh herbs.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 3.5 pounds), patted completely dry
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon 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 ounces baby potatoes, halved
10 - 7 ounces carrots, peeled and cut into 2-inch sticks
11 - 7 ounces asparagus, trimmed and cut into 2-inch pieces
12 - 5.5 ounces sugar snap peas, trimmed
13 - 5.5 ounces radishes, halved
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Finish
17 - 2 tablespoons fresh parsley, chopped
18 - Zest of 1 lemon
# How to Make:
01 - Preheat the oven to 425°F.
02 - Rub the chicken thoroughly with olive oil, salt, and pepper. Stuff the cavity with lemon halves, smashed garlic cloves, thyme sprigs, and rosemary sprigs.
03 - Tie the legs together securely 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 tablespoon olive oil, salt, and pepper until evenly coated. Arrange them around the chicken in the roasting pan.
05 - Roast the chicken with potatoes and carrots 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 around the chicken.
07 - Continue roasting for another 20 minutes, or until the chicken is golden brown and the juices run clear when pierced. The internal temperature should reach 165°F when measured in the thickest part of the thigh.
08 - Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to allow juices to redistribute.
09 - Arrange the roasted vegetables on a serving platter. Carve the chicken and place on top of the vegetables. Sprinkle with fresh parsley and lemon zest just before serving.
# Expert Suggestions:
01 -
- One pan means minimal cleanup and maximum flavor as the chicken juices season the vegetables
- Spring vegetables bring sweetness and brightness that balance the rich roasted chicken perfectly
02 -
- Letting the chicken rest is the difference between juicy meat and dry disappointment. Those ten minutes redistribute the juices throughout the bird.
- Vegetables cut to similar sizes cook at the same rate. Taking the time to prep everything evenly means nothing ends up undercooked or burnt.
03 -
- A hot oven is non negotiable. If your oven runs cool, invest in an oven thermometer. The difference between 200°C and 220°C is crispy skin versus flabby disappointment.
- Room temperature chicken roasts more evenly than chicken straight from the refrigerator. Take it out thirty minutes before you plan to cook.