Herb Roasted Chicken With Spring Veggies (Printable)

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

# What You Need:

→ 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:

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 Advice:

01 -
  • The vegetables cook underneath the chicken, soaking up all those incredible herb and pan juices
  • It comes together with minimal active effort but looks stunning on the table
  • The leftovers make the best sandwiches youve ever had, if there are any
02 -
  • A meat thermometer is the only way to guarantee perfectly cooked meat every time
  • Letting the chicken rest before carving is nonnegotiable for juicy meat
  • The vegetables underneath will be more done than those around the edges, which I actually love
03 -
  • Take the chicken out of the fridge an hour before cooking for more even roasting
  • If the vegetables are getting too dark, tent them with foil while the chicken finishes

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