Roasted Chicken Spring Vegetables

The first time I made this roasted chicken, my tiny apartment kitchen filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking. That spring afternoon changed everything about how I approached Sunday dinners. Now, whenever I see those first tender asparagus and baby potatoes at the farmers market, I know exactly what's coming.

Last spring, I made this for my parents when they visited, and my dad actually went back for thirds. He kept talking about how the radishes turned unexpectedly sweet and nutty in the oven. My mom asked for the recipe before she even finished her plate, which is basically her highest compliment.

Ingredients

• Whole chicken: Pat it really dry with paper towels so the skin crisps up beautifully
• Olive oil: Helps the seasoning stick and promotes even browning
• Kosher salt: Use a generous hand here since youre seasoning a whole bird
• Freshly ground black pepper: Grind it right before cooking for the best aroma
• Lemon: The acidity brightens the chicken from the inside out
• Garlic cloves: Smashed cloves release more flavor as they roast
• Fresh thyme and rosemary: These woody herbs hold up beautifully to high heat
• Baby potatoes: Halve them so they cook through and get crispy edges
• Carrots: Cut them into uniform sticks so they finish at the same time
• Asparagus: These go in later since they cook faster than root vegetables
• Sugar snap peas: Add them midway for a bright pop of sweetness
• Radishes: Roasting completely transforms their peppery bite into something mellow and sweet
• Fresh parsley and lemon zest: The finish that makes everything taste alive and fresh

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and position the rack in the center so everything cooks evenly

Prep the chicken:

Rub the bird all over with olive oil, salt, and pepper, then stuff the cavity with lemon, garlic, and herbs

Truss the chicken:

Tie the legs together with kitchen twine and tuck the wings under so it roasts evenly and looks beautiful

Start the hardy vegetables:

Toss potatoes and carrots with olive oil, salt, and pepper, then arrange them around the chicken

First roast:

Let everything cook for 35 minutes until the chicken starts to turn golden

Add the tender vegetables:

Toss asparagus, snap peas, and radishes with olive oil and seasoning, then add them to the pan

Finish roasting:

Cook another 20 minutes until the chicken reaches 75°C and the vegetables are tender and caramelized

Rest the bird:

Let the chicken rest for 10 minutes so the juices redistribute throughout the meat

Finish and serve:

Carve the chicken, arrange it over the vegetables, and sprinkle with parsley and lemon zest

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This recipe became my go-to dinner for bringing friends together. Something about a whole roasted chicken makes people feel taken care of and comforted. I love watching everyone reach for different vegetables, each discovering a new favorite.

Making This Your Own

Once youve made this a few times, youll start experimenting with different vegetables based on what looks best at the market. Baby turnips and fennel work beautifully in place of some of the spring vegetables. The technique stays the same, but the flavors shift with the seasons.

Timing Your Vegetables

The secret to perfectly cooked vegetables is adding them at the right time. Root vegetables need the full cooking time, while tender vegetables like asparagus and snap peas only need about 20 minutes. I sometimes toss the quick cooking vegetables in a separate bowl so they get evenly coated with seasoning.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the rich chicken juices and complements the sweet roasted vegetables. I usually serve this with good crusty bread to soak up all those pan juices. Some nights, a simple green salad with a vinaigrette is all you need to make it a complete meal.

• Save any leftover chicken carcass for making stock the next day
• The vegetables reheat surprisingly well in a 180°C oven for 15 minutes
• Extra fresh herbs and lemon zest can wake up leftovers

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Theres something deeply satisfying about putting a whole chicken on the table surrounded by colorful vegetables. It feeds more than just hunger, it feeds that part of us that loves gathering around good food.

Recipe Questions & Answers

→ What is the best way to season the chicken?

Rubbing the chicken with olive oil, kosher salt, and freshly ground black pepper allows the skin to crisp beautifully. Stuffing the cavity with lemon halves, garlic, thyme, and rosemary adds aromatic depth.

→ How are the spring vegetables prepared for roasting?

Baby potatoes and carrots are tossed with olive oil, salt, and pepper and roasted first. After 35 minutes, asparagus, sugar snap peas, and radishes, lightly seasoned, are added for the remaining cooking time to keep their texture.

→ How do I ensure the chicken is fully cooked but remains juicy?

Roast the chicken breast-side up until the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes afterward to allow juices to redistribute for moist meat.

→ Can I substitute the spring vegetables?

Yes, seasonal vegetables like baby turnips or fennel can be swapped in to vary flavors, keeping the roast fresh and interesting.

→ What tools are required for this preparation?

A roasting pan, kitchen twine to secure the chicken legs, a sharp knife for carving, a cutting board, and a large mixing bowl for tossing vegetables are all needed.