Roast Chicken With Spring Vegetables Recipe

Name: Roast Chicken With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds skin-on, bone-in chicken quarters; 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; 1 package of whole mushrooms; 1/4 cup chopped fresh dill

Servings: persons

1
1. Preheat the oven to 500 degrees F.
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2. Cut the potatoes in half. 3. Toss the potatoes, carrots and 1 tablespoon olive oil in a bowl; season with salt and pepper.
3
3. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
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4. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.
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5. Roast chicken, potatoes, carrots for 20 minutes.
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6. Meanwhile, cut radishes in half and cut the scallions into thirds. Toss the radishes, carrots, mushrooms and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper.
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7. 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 25 more minutes.
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8. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
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Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

870

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds skin-on, bone-in chicken quarters, Kosher salt and freshly ground pepper, 1 lemon, halved, 3 tablespoons extra-virgin olive oil, and more.

Yes, Roast Chicken With Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions