Herb Roasted Chicken With Spring Veggies (Printable Version)
Juicy herb-roasted chicken with tender spring vegetables for a vibrant seasonal dinner.
# What You'll 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 - 0.5 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 - 0.5 tsp salt
16 - 0.25 tsp black pepper
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Pat the chicken completely dry using paper towels. Rub the chicken thoroughly inside and out with olive oil, salt, and pepper.
03 - Fill the chicken cavity with lemon halves, smashed garlic cloves, and half of the chopped fresh herbs.
04 - Tie the legs together securely with kitchen twine and tuck the wings underneath the body for even roasting.
05 - Arrange 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 - Place the seasoned chicken directly on top of the vegetable bed in the roasting pan.
07 - Roast for 50 minutes, basting the chicken halfway through cooking time with the pan juices.
08 - Add asparagus pieces and remaining fresh herbs to the roasting pan. Continue roasting for an additional 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 before carving. Serve surrounded by roasted vegetables.
# Expert Insights:
01 -
- The vegetables cook beneath the bird, absorbing all those incredible juices for flavor that no side dish could achieve on its own
- Everything happens on one pan, leaving you with exactly one dish to wash after dinner
- The timing works out perfectly so the asparagus stays bright and tender while the chicken reaches juicy doneness
02 -
- A meat thermometer is absolutely essential here because visual cues cannot tell you if your chicken is safely cooked
- Letting the chicken rest is not optional, cutting into it immediately will result in dry meat as all those juices escape onto your cutting board
03 -
- Bring your chicken to room temperature for about 30 minutes before roasting for more even cooking
- Save any pan juices that do not get used for basting and spoon them over the carved chicken at the table