Roasted Chicken Spring Vegetables (Printable)

Tender roasted chicken served with a colorful mix of fresh spring vegetables and herbs.

# 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, crushed
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - Salt and freshly ground black pepper, to taste

→ Spring Vegetables

08 - 10 oz baby carrots, peeled
09 - 7 oz baby potatoes, halved
10 - 5 oz asparagus, trimmed and cut into 2-inch pieces
11 - 5 oz sugar snap peas, trimmed
12 - 1 small fennel bulb, sliced
13 - 1 small red onion, cut into wedges
14 - 2 tbsp extra-virgin olive oil
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tbsp chopped fresh parsley
17 - Zest of 1 lemon

# How To Make It:

01 - Preheat oven to 400°F for roasting.
02 - Rub the chicken inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon halves, crushed garlic, rosemary, and thyme.
03 - Place the chicken breast-side up in a large roasting pan. Tuck the wings under the body to ensure even cooking.
04 - Roast the chicken for 40 minutes to begin the cooking process.
05 - In a large bowl, toss baby carrots, halved potatoes, sliced fennel, and red onion wedges with olive oil, salt, and pepper until evenly coated.
06 - After 40 minutes, scatter the prepared root vegetables around the chicken in the roasting pan.
07 - Return to the oven and continue roasting for 20 minutes to start cooking the vegetables.
08 - Add asparagus pieces and sugar snap peas to the pan, tossing lightly with the other vegetables to distribute.
09 - Roast for another 10-15 minutes, or until the chicken juices run clear when the thigh is pierced and vegetables are tender.
10 - Remove the chicken from the oven and let rest for 10 minutes before carving to allow juices to redistribute.
11 - Arrange roasted vegetables on a serving platter, place carved chicken on top, and sprinkle with chopped fresh parsley and lemon zest.

# Expert Suggestions:

01 -
  • The chicken stays incredibly moist while the skin gets perfectly crispy and golden
  • All the vegetables cook on one pan underneath the chicken, soaking up those delicious drippings
  • Leftovers (if you somehow have any) make the most amazing next day lunch
02 -
  • A meat thermometer inserted into the thickest part of the thigh should read 74°C (165°F) for perfectly safe and juicy chicken
  • If the vegetables are browning too quickly before the chicken is done, tent them loosely with foil
  • The resting period is not optional, cutting the chicken immediately will let all the flavorful juices run out onto your cutting board
03 -
  • Take the chicken out of the refrigerator about 30 minutes before roasting to help it cook more evenly
  • If your chicken skin is not crisping up enough, turn on your broiler for the last 2 to 3 minutes while watching closely
  • Use a rimmed baking sheet if you do not have a roasting pan, just know you might need to drain excess fat halfway through cooking

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