Roasted Chicken Spring Vegetables (Printable Version)
Tender roasted chicken served alongside a medley of fresh spring vegetables for a balanced meal.
# What You Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), patted completely dry
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 sprigs fresh thyme
06 - 2 sprigs fresh rosemary
07 - Salt and freshly ground black pepper, to taste
→ Vegetables
08 - 10 oz baby potatoes, halved
09 - 7 oz carrots, peeled and cut into 2-inch pieces
10 - 7 oz asparagus, trimmed and cut into 2-inch pieces
11 - 5 oz sugar snap peas, trimmed
12 - 1 red onion, cut into wedges
13 - 2 tbsp olive oil
14 - Salt and pepper, to taste
→ Optional Garnish
15 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F. Line a large roasting pan with parchment paper or lightly oil the surface.
02 - Rub the chicken inside and out with 2 tbsp olive oil. Season generously with salt and pepper. Stuff the cavity with lemon halves, smashed garlic cloves, thyme, and rosemary sprigs.
03 - Arrange baby potatoes, carrots, and red onion wedges around the chicken in the roasting pan. Drizzle vegetables with 2 tbsp olive oil and season with salt and pepper. Toss gently to coat evenly.
04 - Roast the chicken and vegetables for 45 minutes at 400°F.
05 - Remove the pan from the oven. Add asparagus pieces and sugar snap peas to the vegetables, tossing to combine with the partially cooked vegetables.
06 - Return the pan to the oven and roast for an additional 25 minutes, or until the chicken is golden brown and juices run clear when pierced at the thigh. Internal temperature should reach 165°F. Vegetables should be tender.
07 - Let the chicken rest for 10 minutes before carving to allow juices to redistribute. Serve with the roasted spring vegetables and garnish with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The vegetables cook right alongside the chicken, soaking up all those incredible juices
- It looks impressive but requires almost no hands-on time once it goes into the oven
02 -
- Letting the chicken rest is not optional I learned this the hard way when I cut into one too early and all the juices ran onto the cutting board
- Adding the delicate vegetables like asparagus and snap peas partway through keeps them perfectly tender instead of mushy
03 -
- A meat thermometer takes all the guesswork out of knowing when the chicken is perfectly done
- Letting the vegetables get some contact with the roasting pan gives them the best caramelized edges