Roasted Spring Chicken & Vegetables

14 May

Another excellent recipe from the Food Network Magazine with some of my own little notes. Delightful flavor & moisture and oh so pretty!

Time: 20min prep, 45min total         Serves: 4

Ingredients


  • 3 1/2 pounds chicken quarters, skin-on and bone-in
  • sea salt & black pepper, freshly ground
  • juice from one medium-large lemon
  • 1 pound fingerling potatoes (or other small potatoes)
  • 1 bunch radishes
  • 1 bunch scallions
  • 1/2 pound baby carrots (other carrots are fine, just cut in half & then chunks)
  • 3 tbsp olive oil
  • 1/4 chopped fresh dill

How to make it


  • Preheat oven to 500F.
  • Season chicken with salt and pepper on both sides and place skin-side up in a large roasting pan. Pour half of lemon juice over the chicken and drizzle with 1 tbsp olive oil. Roast for 15 minutes.
  • Meanwhile, cut the potatoes and radishes in half. Cut the scallions into thirds. Toss the potatoes, radishes, and carrots with the remaining olive oil in a bowl and season with salt & pepper.
  • Remove chicken from oven and scatter the vegetables around it. Try to spread them out as much as possible so not many overlap each other. Place the scallions on top of the veggies. Return to oven and roast for another 20-25 minutes until the chicken is golden and cooked through. Remove from oven and drizzle remaining lemon juice over all and sprinkle top with dill.
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