Herb Roasted Chicken With Spring Veggies (Printable version)
Juicy herb-roasted chicken with baby potatoes, carrots, asparagus, and radishes for a complete seasonal meal.
# What You'll 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
# Directions:
01 - Set oven temperature to 400°F for roasting.
02 - Pat the chicken thoroughly dry with paper towels. Rub olive oil, salt, and pepper over the entire surface, both inside and out.
03 - Fill the chicken cavity with lemon halves, smashed garlic cloves, and half of the chopped fresh herbs.
04 - Secure the legs together using kitchen twine and tuck the wings underneath the body for even cooking.
05 - Place baby potatoes, carrots, and radishes in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
06 - Set the seasoned chicken directly on top of the vegetable bed in the roasting pan.
07 - Roast for 50 minutes, basting the chicken with pan juices at the halfway point to maintain moisture.
08 - Add asparagus pieces and remaining fresh herbs to the pan. Continue roasting for 20 minutes until juices run clear and a meat thermometer inserted into the thickest part of the thigh reaches 165°F.
09 - Allow the chicken to rest for 10 minutes at room temperature before carving. Serve surrounded by roasted vegetables.
# Expert advice:
01 -
- The vegetables cook underneath the chicken, soaking up all those incredible herb infused juices that would otherwise be lost to the pan
- Everything happens on one pan, which means maximum flavor and minimum cleanup
02 -
- A meat thermometer is absolutely essential here, as visual cues can be deceiving with the herbs darkening the skin color
- The vegetables underneath the chicken will be more flavorful than those on the edges, so serve from the center of the pan
03 -
- For extra crispy skin, finish under the broiler for 2 to 3 minutes at the very end, but watch it like a hawk
- Snap peas and baby turnips work beautifully in place of the asparagus when you want to switch things up