Roasted Chicken Spring Vegetables (Printable)

Juicy roasted chicken with tender spring vegetables creates a vibrant, wholesome family meal.

# What You'll Need:

→ Chicken Preparation

01 - 1 whole chicken (approximately 3.5 lbs), patted completely dry
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 lemon, halved
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme
08 - 2 sprigs fresh rosemary

→ Root Vegetables

09 - 11 oz baby potatoes, halved
10 - 7 oz carrots, peeled and cut into 2-inch sticks
11 - 1 tbsp olive oil
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Spring Vegetables

14 - 7 oz asparagus, trimmed and cut into 2-inch pieces
15 - 5.5 oz sugar snap peas, trimmed
16 - 5.5 oz radishes, halved

→ Finishing

17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon

# How To Make:

01 - Set oven temperature to 425°F for optimal roasting conditions.
02 - Rub the entire chicken surface with olive oil, kosher salt, and black pepper. Stuff the cavity with lemon halves, smashed garlic cloves, fresh thyme sprigs, and rosemary sprigs.
03 - Secure the legs together using kitchen twine and tuck wing tips underneath the body. Position the chicken breast-side up in a large roasting pan.
04 - Combine halved baby potatoes and carrot sticks in a large mixing bowl. Toss thoroughly with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange the seasoned vegetables around the chicken in the roasting pan.
05 - Place the roasting pan in the preheated oven. Roast for 35 minutes to begin cooking the chicken and root vegetables.
06 - Toss asparagus pieces, sugar snap peas, and halved radishes with a light coating of olive oil, salt, and pepper. Remove the pan from the oven after 35 minutes and add these vegetables around the chicken.
07 - Return the pan to the oven and continue roasting for an additional 20 minutes. The chicken is done when the skin is golden brown and juices run clear when pierced. Verify the internal temperature reaches 165°F at the thickest part of the thigh.
08 - Transfer the roasted chicken to a cutting board. Allow it to rest for 10 minutes to redistribute juices before carving.
09 - Arrange all roasted vegetables on a serving platter. Carve the rested chicken into portions and place atop the vegetables. Garnish generously with chopped fresh parsley and lemon zest immediately before serving.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy while developing burnished gold skin that everyone fights over
  • Spring vegetables roast right alongside, absorbing all those savory drippings
  • One pan means maximum flavor with minimal cleanup
02 -
  • Skip covering the chicken while it rests or the skin will lose its crispiness
  • The vegetables will continue cooking slightly from residual heat, so pull them when theyre just tender
  • Letting the chicken rest before carving is the difference between juicy and dry meat
03 -
  • Brush the chicken with melted butter during the last 10 minutes for extra golden color
  • Save the pan drippings to drizzle over the carved chicken and vegetables before serving

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