Roasted Chicken Spring Vegetables (Printable)
Juicy roasted chicken paired with tender seasonal spring vegetables for a wholesome meal.
# What You Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 pounds), patted 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 - 5.3 ounces sugar snap peas, trimmed
13 - 5.3 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:
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 tablespoon 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 Tips:
01 -
- Everything cooks on one pan so you get maximum flavor with minimal cleanup
- The vegetables absorb all those savory chicken juices while roasting
02 -
- I once rushed the resting step and lost so much juice onto the cutting board that the chicken was noticeably drier
- Adding delicate vegetables halfway through prevents them from turning into mush while the chicken finishes cooking
03 -
- Brushing the chicken with melted butter halfway through creates an even deeper golden color
- Rotating the pan halfway through cooking ensures even browning on all sides