Herb Roasted Chicken With Spring Veggies (Print Version)

Juicy herb-infused chicken roasted with baby potatoes, carrots, asparagus and radishes for a complete seasonal meal.

# 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

# 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 Tips:

01 -
  • The vegetables cook right underneath the chicken, soaking up all those gorgeous herb infused juices that usually get wasted
  • Its one of those rare dinners that looks impressive but only needs about twenty minutes of hands on time
  • Leftovers make the best chicken sandwiches youve ever had, if there are any
02 -
  • I once skipped the resting step and cut into the chicken immediately, watching all those precious juices pool onto the cutting board
  • The vegetables closest to the chicken will be more richly flavored, so stir them halfway through if you want even seasoning
  • A meat thermometer takes all the guesswork out and prevents that awful moment of slicing into undercooked chicken
03 -
  • Smear softened butter under the chicken skin along with some herbs for extra juiciness and flavor
  • Save the chicken carcass to make stock tomorrow, which turns this one meal into three
  • If your vegetables arent done when the chicken is, pull the chicken out and keep roasting the veggies

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