Herb Roasted Chicken Spring Veggies (Printable)
Juicy herb-roasted chicken with baby potatoes, carrots, asparagus, and radishes for a complete seasonal meal.
# What You Need:
→ Chicken
01 - 1 whole chicken (approximately 3.5 lbs)
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 - 1 tbsp fresh rosemary, chopped
08 - 1 tbsp fresh thyme, chopped
09 - 1 tbsp fresh parsley, chopped
→ Spring Vegetables
10 - 10 oz baby potatoes, halved
11 - 7 oz baby carrots, peeled
12 - 7 oz asparagus, trimmed and cut into 2-inch pieces
13 - 5 oz radishes, halved
14 - 1 tbsp olive oil
15 - ½ tsp salt
16 - ¼ tsp black pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub the chicken inside and out with olive oil, salt, and pepper.
03 - Stuff the cavity with lemon halves, garlic cloves, and half of the chopped herbs.
04 - Tie the legs together with kitchen twine and tuck the wings under the body.
05 - Arrange baby potatoes, carrots, and radishes in a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
06 - Place the chicken on top of the vegetables.
07 - Roast for 50 minutes, basting the chicken halfway through with pan juices.
08 - Add asparagus and remaining fresh herbs to the pan. Roast for an additional 20 minutes, or until the chicken's juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
09 - Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables.
# Expert Suggestions:
01 -
- The herb butter under the skin keeps the breast meat impossibly juicy while the skin gets perfectly crispy
- Everything cooks on one pan so you get dinner and minimal cleanup
- It looks stunning coming out of the oven but takes almost no active cooking time
02 -
- A meat thermometer is absolutely essential, otherwise you are just guessing
- The resting period is non negotiable if you want juicy meat
- Crowding the vegetables will steam them instead of roasting, so use a big enough pan
03 -
- For the crispiest skin possible, finish under the broiler for 2 to 3 minutes at the end
- Save the pan juices to drizzle over the carved chicken and vegetables
- You can prep everything the night before and just pop it in the oven when you are ready