Roasted Chicken Spring Vegetables (Printable Version)
Tender roasted chicken paired with fresh spring vegetables and aromatic herbs for a seasonal delight.
# What You Need:
→ Poultry
01 - 1 whole chicken (about 3.3 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Vegetables
05 - 7 oz baby potatoes, halved
06 - 7 oz baby carrots, trimmed and peeled
07 - 5 oz asparagus, trimmed and cut into 2 inch pieces
08 - 5 oz sugar snap peas, trimmed
09 - 1 medium red onion, cut into wedges
10 - 5 garlic cloves, smashed
→ Herbs & Aromatics
11 - 2 sprigs fresh rosemary
12 - 4 sprigs fresh thyme
13 - 2 tbsp fresh parsley, chopped (for garnish)
14 - Zest of 1 lemon
15 - 1 lemon, halved
→ Other
16 - 1/4 cup chicken broth or water
17 - 1 tbsp unsalted butter, softened
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the skin all over with olive oil, salt, and pepper.
03 - Stuff the chicken cavity with the lemon halves, 1 rosemary sprig, and 2 thyme sprigs.
04 - Place the chicken breast side up in a large roasting pan or ovenproof skillet.
05 - Arrange potatoes, carrots, onion, and garlic cloves around the chicken. Drizzle vegetables with a little extra olive oil and season with salt and pepper.
06 - Add the remaining rosemary and thyme over the vegetables.
07 - Roast for 50 minutes, basting chicken with pan juices halfway through.
08 - Remove pan from oven. Add asparagus and sugar snap peas to the vegetables, toss gently.
09 - Dot the chicken with softened butter and sprinkle the lemon zest over the chicken and vegetables. Pour chicken broth or water into the pan.
10 - Return to the oven for an additional 20 minutes, or until the chicken is golden and a thermometer inserted into the thickest part of the thigh reads 165°F.
11 - Let the chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve with the roasted vegetables.
# Expert Tips:
01 -
- The vegetables cook right alongside the chicken, soaking up all those incredible pan juices
- Spring vegetables add bright pops of color and freshness to comfort food
- One pan means minimal cleanup and maximum flavor
02 -
- Letting the chicken rest for 10 minutes is absolutely non negotiable or all those juices will run out onto the cutting board
- A meat thermometer takes the guesswork out completely and guarantees perfectly cooked meat every time
- Don't crowd the vegetables too much or they'll steam instead of roast
03 -
- Marinate the chicken with herbs, olive oil, and lemon zest up to 24 hours ahead for even deeper flavor
- If the skin is browning too quickly, tent the chicken loosely with foil for the last 15 minutes