Herb Roasted Chicken With Spring Veggies (Printable)
Golden chicken with fresh herbs and tender spring vegetables for a perfect seasonal dinner.
# What You Need:
→ Chicken
01 - 1 whole chicken (about 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
# How To Make It:
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 Tips:
01 -
- The chicken stays incredibly juicy while developing this golden, herb-scented skin that everyone fights over at the table
- Everything cooks on one pan so you get maximum flavor with practically zero cleanup afterward
02 -
- A meat thermometer takes all the guesswork out and prevents overcooked dry meat
- Letting the chicken rest isn't optional, those juices need time to redistribute or they'll all run out on your cutting board
03 -
- Bring the chicken to room temperature for 30 minutes before roasting for more even cooking
- Use a roasting pan with low sides so the vegetables can roast rather than steam