Roast Chicken with Spring Vegetables
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • 3½ pounds skin-on, bone-in chicken quarters (or a combination of thighs and drumsticks)
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound fingerling or other small potatoes
  • 2 bunches radishes
  • 1 bunch scallions
  • 1 bunch baby carrots
  • ¼ cup chopped fresh dill
  • Toasted peasant bread (optional)
Instructions
  1. Preheat the oven to 500 degrees F. Pat the chicken dry. Season generously with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze ½ lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
  2. Meanwhile, cut the potatoes in half, the radishes in quarters, and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season generously with salt and pepper.
  3. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 17 - 20 more minutes. *If your chicken in done but your vegetables aren't very tender, remove your chicken and continue to roast your vegetables till they are very tender, then replace the chicken. Squeeze the remaining ½ lemon over the chicken and vegetables. Top with the dill and season with salt, if needed.
Nutrition Information
Calories: 569 Fat: 31 g Saturated fat: 7 g Carbohydrates: 27 g Sodium: 655 mg Fiber: 5 g Protein: 44 g Cholesterol: 132 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/roast-chicken-with-spring-vegetables/