Roasted Chicken Spring Veggies (Print Version)

Tender roast chicken complemented by a medley of fresh spring vegetables and herbs.

# What You Need:

→ Chicken

01 - 1 whole chicken (about 3.5 lbs), patted dry
02 - 2 tbsp olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 tsp kosher salt
06 - ½ tsp black pepper
07 - 2 sprigs fresh thyme
08 - 2 sprigs fresh rosemary

→ 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 tbsp olive oil
14 - ½ tsp salt
15 - ¼ tsp black pepper

# Preparation Steps:

01 - Preheat oven to 400°F.
02 - Rub the chicken inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic, thyme, and rosemary.
03 - Place chicken breast-side up on a roasting rack set in a large roasting pan.
04 - Toss potatoes and carrots with 1 tbsp olive oil, salt, and pepper. Arrange around the chicken in the pan.
05 - Roast for 35 minutes.
06 - Add asparagus and sugar snap peas to the pan, tossing gently with the other vegetables. Continue roasting for another 20 minutes, or until the chicken's juices run clear and a thermometer inserted in the thickest part of the thigh reads 165°F.
07 - Let chicken rest for 10 minutes before carving. Serve with roasted vegetables.

# Expert Advice:

01 -
  • Everything cooks on one pan so cleanup is practically nonexistent
  • The vegetables absorb all those delicious chicken juices while roasting
  • It looks impressive but takes almost no active effort to pull off
02 -
  • A meat thermometer takes all the guesswork out of knowing when the chicken is perfectly done
  • Letting the chicken rest is not optional, otherwise all those delicious juices will run out onto the cutting board
  • Crowding the vegetables too much will steam them instead of roasting, give them some space
03 -
  • Tucking the wings under the bird helps them cook evenly and prevents burning
  • A splash of white wine in the bottom of the pan creates an instant pan sauce while deglazing

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