Roasted Chicken Spring Vegetables (Printer-friendly)

Tender chicken roasted with fresh spring vegetables, seasoned with herbs and lemon zest.

# What You'll Need:

→ Chicken

01 - 1 whole chicken (approximately 3.3 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp 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 oz baby potatoes, halved
10 - 7 oz carrots, peeled and cut into 2-inch sticks
11 - 7 oz asparagus, trimmed and cut into 2-inch pieces
12 - 5.3 oz sugar snap peas, trimmed
13 - 5.3 oz radishes, halved
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ Finish

17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 425°F.
02 - Rub the chicken with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic cloves, thyme, and rosemary.
03 - Tie the legs together 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 tbsp olive oil, salt, and pepper. Arrange them around the chicken in the pan.
05 - Roast 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.
07 - Continue roasting for another 20 minutes, or until the chicken is golden and the juices run clear (internal temperature should reach 165°F).
08 - Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
09 - Arrange the roasted vegetables on a platter. Carve the chicken and place on top. Sprinkle with fresh parsley and lemon zest before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor
  • The vegetables absorb all those incredible chicken juices while they roast
  • Spring vegetables taste sweeter and more tender when roasted at high heat
  • Leftovers make the most incredible lunch the next day
02 -
  • Always let the chicken rest for at least 10 minutes or youll lose all those precious juices
  • Add the quicker cooking vegetables midway or theyll turn to mush before the chicken is done
  • Use a meat thermometer instead of guessing, theres nothing worse than undercooked chicken
03 -
  • Take the chicken out of the fridge 30 minutes before roasting for more even cooking
  • Brush the chicken with melted butter during the last 10 minutes for extra golden color
  • Let your roasting pan do double duty and make a simple pan sauce while the chicken rests

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