Roast Chicken With Spring Vegetables

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This was a big hit with my family. Roasting the veggies made them sweet and nutty. I think the chicken could use some other type of sauce though because the lemon wasn't really incorporating into it. However, it was still delicious.

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This recipe was awesome! I did boneless chicken breast because that's what I had on hand and I cooked it at 450. I'd never cooked radishes before but we were a big fan of how they blended well with the potatoes and onions.

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This was so delicious!!! I usually go for breast cuts but this completely changed that. I will be making this on a regular basis. My husband loved it and even the veggies were tasty (roasted radishes are yummy the only thing I changed was the temperature. I started it at 500 but it was just cooking way too quickly= burnt skin. I turned it down to 450-460 and it was perfect, golden crunchy delicious skin, totally recommend.

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I did this recipe a little differently due to my living situation and only having an electric skillet. I didn't use as many radishes, maybe 4 total, and I cut them into thin slices because I have never been a fan of them. But I have to say that they did add a great flavor and will definitely try them in recipes in the future. I also added 1 can of French Style green beans to add a little color to the dish. This is a new favorite for me and my family and we will be having this for dinner again in the near future! Very flavorful!

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I quartered a whole chicken, did not preheat, and then used the convection roast feature on my convection oven for the second half of cooking. Meat was tender and veggies were beautifully caramelized. Only other change I made was to use veg oil instead of oil to avoid smoke. Easy, quick and tasty and absolutely perfect for a weeknight meal.

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I'm making this in my crock pot since I have to work today and don't want to mess up my kitchen after work. I didn't rinse and pat dry the chicken because I read somewhere that spreads salmonella. Just threw bone-in skin-on chicken parts, added a little salt and pepper and squeezed 1/2 a lemon on there, then cooked on low for 6 hours. The veggies are cut and seasoned in a bowl in the fridge. When I get home, I'll add the veggies to the crock pot and leave on and additional hour or two. Hopefully it turns out close to as well as the roasting version. Sounds like a delicious way to get your veggies in.

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This recipe was great! The chicken was so juicy. I was surprised you could get such a juicy chicken by cooking it at such a high temperature. The radishes were great too. It was my first time eating them and it was very pleasant.

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I like this dish, not only is simple and tasty but can be served to friends as well right next to a nice glass of white wine.

Andy/Massachusetts

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Absolutely delicious!

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This is a delicious recipe. I peeled back the skin on the chicken and put the lemon, oil, salt and pepper directly on the meat and then recover with the skin for roasting. I also stick some dill under there as well. This way you can take the skin off before eating and the flavor is still on the meat without too much extra fat. I had never roasted radishes before but they turned out wonderfully, slightly sweet. I season the vegetables liberally, otherwise they may turn out bland.