Herb Roasted Chicken with Spring Veggies (Printable)
Juicy herb-roasted chicken with tender spring vegetables for a wholesome seasonal dinner.
# What's Needed:
→ Chicken
01 - 1 whole chicken, approximately 3.5 lbs
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 teaspoon kosher salt
06 - ½ teaspoon black pepper
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 tablespoon fresh thyme, chopped
09 - 1 tablespoon 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 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon 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.
# Tips for Success:
01 -
- The crispy skin gets this incredible herb infusion while keeping the meat impossibly juicy
- Everything cooks on one pan so you get maximum flavor with minimal cleanup
02 -
- I learned the hard way that skipping the resting step results in dry meat no matter how perfectly you roasted it
- Using room temperature chicken instead of cold from the fridge completely changed my roasting game
03 -
- Dry the chicken skin thoroughly with paper towels for the crispiest result
- Letting the roasted chicken rest before carving is absolutely non negotiable