Roasted chicken and vegetables is not just a fall or winter dish. After all, carrots are a spring vegetable! If you feel less than inspired by the spring offerings at the farmers market and if you are still wearing winter clothes, why not lean into the chill and make a delicious roast chicken with spring vegetables for dinner?
The flavor and heartiness of this dish would make anyone still stuck in winter feel satisfied. For those hopeful warm weather is on the way, there are carrots and even asparagus to bring a change. Serve it with Dijon mustard and crunchy French bread. The best part about this recipe is that it cooks in just one pan or pot, meaning very easy cleanup afterward.
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Cooktop Cove
One-pan whole roasted chicken with spring veggies
6
15 minutes
90 minutes
1 hour 45 minutes
1 whole chicken
5 yukon potatoes, washed and cubed
6 cloves garlic, peeled and divided
3 carrots, chopped
Salt
2 tablespoons butter, room temperature
1 teaspoon herbes de provence
1 lemon, zested and halved
1 teaspoon fresh ground black pepper
4 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 pound asparagus, trimmed
Heat the oven to 450 F.
Wash the chicken and pat it dry with a paper towel.
Line a baking pan with foil.
Add the cubed potatoes, five whole garlic cloves and carrots, spreading out in an even layer. Season with salt.
In a small bowl, combine the butter, herbes de provence, lemon zest and the remaining garlic clove, minced.
Rub this mixture over the whole chicken, including under the skin.
Place the chicken on top of the bed of vegetables, and season the outside with salt.
Place the halved lemon inside the chicken cavity, and arrange the fresh herb sprigs around the chicken and vegetables.
Roast for 90 minutes, tossing the vegetables every so often in the rendered fat.
Once 70 minutes have gone by, add the asparagus, toss it in the rendered fat and return the pan to the oven to roast for the remaining 20 minutes.
