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Roast Chicken with Spring Vegetables

Roast Chicken with Spring Vegetables
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This recipe guides you through roasting a whole chicken to perfection, surrounded by a vibrant assortment of spring vegetables. The result is a flavorful, juicy chicken with tender, caramelized vegetables.

Ingredients

Scale
  • 1 (3-4 pound) whole chicken
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 pound small new potatoes, halved
  • 1 pound asparagus, trimmed
  • 1 cup baby carrots
  • 1 cup sugar snap peas
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. Rub the chicken with olive oil.
  3. Season the chicken generously with salt, pepper, and paprika.
  4. Place the lemon halves, rosemary, and thyme inside the chicken cavity.
  5. Arrange the new potatoes, asparagus, and baby carrots in a single layer in a large roasting pan.
  6. Place the seasoned chicken in the center of the roasting pan, on top of the vegetables.
  7. Roast for 60-75 minutes, or until an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  8. During the last 15 minutes of roasting, add the sugar snap peas to the pan.
  9. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  10. Garnish with fresh parsley before serving.

Notes

  • For extra crispy skin, pat the chicken very dry before rubbing with oil and seasoning.
  • If the vegetables are browning too quickly, you can cover them loosely with foil.
  • Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.

Nutrition

Find it online: https://kitchenpivot.com/roast-chicken-with-spring-vegetables-recipe/