Roasted Chicken Spring Vegetables (Printable)

Juicy roast chicken with colorful spring vegetables and herbs for a fresh, satisfying meal.

# What You Need:

→ Chicken

01 - 1 whole chicken (3.5–4 lbs), giblets removed
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 3 sprigs fresh rosemary
08 - 4 sprigs fresh thyme

→ Spring Vegetables

09 - 1 lb baby potatoes, halved
10 - 1 bunch small carrots, peeled and trimmed
11 - 1 bunch radishes, trimmed and halved
12 - 1 cup sugar snap peas, trimmed
13 - 1 cup asparagus, cut into 2-inch pieces
14 - 1 tbsp olive oil
15 - Salt and pepper, to taste

→ Finishing

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

# How To Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Pat the chicken dry with paper towels. Rub the outside with 2 tbsp olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic cloves, rosemary, and thyme.
03 - Place the chicken breast-side up in a large roasting pan or oven-proof skillet.
04 - In a bowl, toss potatoes, carrots, and radishes with 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken in the pan.
05 - Roast for 50 minutes, basting the chicken once or twice with pan juices.
06 - After 50 minutes, add snap peas and asparagus around the chicken. Continue roasting for 20 minutes, or until the chicken's juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
07 - Remove the chicken from the oven. Let it rest for 10 minutes before carving.
08 - Arrange the carved chicken on a platter with the roasted vegetables. Garnish with parsley and lemon zest. Serve immediately.

# Expert Suggestions:

01 -
  • The way the roasting chicken perfumes your entire kitchen is worth the effort alone
  • One pan dinners mean less cleanup and more time enjoying the meal
  • The vegetables cook in the chicken juices and become impossibly flavorful
02 -
  • Drying the chicken thoroughly is the single most important step for crispy skin so do not rush this part
  • The vegetables need space around them in the pan or they will steam instead of roast
  • Use a meat thermometer because guessing doneness on a whole chicken leads to either undercooked or dry meat
03 -
  • Leave the chicken uncovered in the fridge for a few hours before cooking for the crispiest skin imaginable
  • Roast on the lower rack if the vegetables are browning too quickly before the chicken is done

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