Roasted Chicken Spring Veggies (Print Version)
Tender roasted chicken complemented by fresh, colorful spring vegetables for a vibrant main dish.
# What You Need:
→ Chicken
01 - 1 whole chicken, 3.5 to 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 3 garlic cloves, smashed
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh rosemary, chopped
07 - Salt and freshly ground black pepper, to taste
→ Spring Vegetables
08 - 1 pound baby potatoes, halved
09 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
10 - 1 cup sugar snap peas, trimmed
11 - 1 cup baby carrots, peeled
12 - 1 red onion, cut into wedges
13 - 1 tablespoon olive oil
14 - Salt and pepper, to taste
# Preparation Steps:
01 - Preheat oven to 425°F.
02 - Pat chicken dry with paper towels. Rub exterior and cavity with olive oil, salt, and pepper. Stuff cavity with lemon halves, garlic cloves, and half of the herbs.
03 - Place chicken breast-side up in a large roasting pan or ovenproof skillet. Sprinkle remaining herbs over the top.
04 - In a large bowl, toss potatoes, carrots, and red onion with olive oil, salt, and pepper. Arrange around the chicken in the pan.
05 - Roast for 30 minutes. Remove pan from oven, toss potatoes and carrots, then add asparagus and sugar snap peas to the pan.
06 - Continue roasting for another 20 minutes, or until chicken juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Remove chicken from oven and let rest for 10 minutes before carving. Serve chicken with roasted vegetables.
# Expert Advice:
01 -
- The roasted vegetables absorb all the delicious chicken juices as they cook
- Everything cooks on one pan, making cleanup surprisingly manageable
- The bright spring flavors feel like celebrating the season without any fuss
02 -
- Adding asparagus and snap peas halfway through prevents them from becoming mushy
- A meat thermometer takes all the guesswork out of knowing when the chicken is done
- Letting the chicken rest is non-negotiable for juicy meat
03 -
- Pouring a splash of white wine or broth into the pan creates a flavorful base for gravy
- Tenting the chicken with foil after the first 30 minutes prevents over-browning