Roasted Chicken Spring Veggies (Print Version)
Succulent roasted chicken combined with fresh spring vegetables for a wholesome, flavorful dish.
# What You Need:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs)
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tbsp fresh thyme, chopped
07 - 1 tsp sea salt
08 - 1/2 tsp black pepper
→ Spring Vegetables
09 - 9 oz baby potatoes, halved
10 - 7 oz baby carrots, peeled
11 - 7 oz asparagus, trimmed and cut into thirds
12 - 5 oz sugar snap peas, trimmed
13 - 1 red onion, cut into wedges
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the skin with 2 tbsp olive oil, salt, black pepper, rosemary, and thyme. Stuff the cavity with the lemon halves and smashed garlic cloves.
03 - Arrange the baby potatoes, carrots, and red onion in a large roasting pan. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat.
04 - Place the chicken on top of the vegetables. Roast in the oven for 50 minutes.
05 - After 50 minutes, add the asparagus and sugar snap peas to the pan. Toss gently to combine.
06 - Continue roasting for another 20 minutes, or until the chicken is golden and juices run clear (internal temperature should reach 165°F).
07 - Transfer chicken to a cutting board and let it rest for 10 minutes before carving.
08 - Serve the chicken with the roasted spring vegetables.
# Expert Advice:
01 -
- The vegetables cook right under the chicken, soaking up all those delicious drippings and becoming impossibly flavorful
- Its one of those rare meals that looks impressive but actually does most of the work itself
02 -
- A meat thermometer is your best friend here, and 75°C (165°F) in the thickest part of the thigh means its perfectly done without being dry
- Adding asparagus and snap peas partway through prevents them from turning into sad, mushy strings
03 -
- Letting the chicken sit at room temperature for 30 minutes before roasting helps it cook evenly
- Saving the pan juices and chicken carcass for stock means nothing goes to waste