Roast Chicken With Spring Vegetables

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info

We don’t like to brag but this might the perfect roast chicken with vegetables. It’s a one-pan wonder (did someone say, easy cleanup?) where everything cooks together in a very hot oven. And the results are mouth-watering. The recipe calls for chicken quarters, which could be any combination of leg and thigh or and breast and wing. If you’re having trouble finding quarters, you can buy a whole chicken and easily break it down yourself: First, remove everything from the cavity and discard. Then, use a pair of heavy kitchen shears to cut along each side of the back bone — and remove it from the chicken. Lay the bird skin side down on a cutting board and use a heavy chef's knife the cut all the way through the breast bone, separating the chicken into two halves. Finally, cut into quarters so that you have two pieces each of a breast-wing and thigh-leg combination. When it comes to cooking your roast chicken, let your poultry air-dry (uncovered) in the refrigerator overnight for extra crispy skin. Going for super juicy, instead? Make a dry brine by combining 1/4 cup kosher salt, 1 tablespoon granulated sugar and 1/2 teaspoon freshly ground black pepper. Rub all over the chicken pieces and refrigerate, uncovered, overnight. Rinse well and pat dry. Dry brines are perfect when you have limited fridge space (try it for your next Thanksgiving turkey). Now that the chicken is prepped, time to turn your attention to the veggies: look for baby carrots with tops, very lightly peel them (the skin is not that thick). If you have a brand-new scrub pad you can just give them a quick rub and the peel will come right off. Did you know that radishes are delicious cooked? They become sweeter but still retain their characteristic peppery taste. Simply halve them and they’ll roast up perfectly for this recipe. You can also look for baby turnips and add them in place of (or in addition to) the radishes. The scallions are easy to prep too. Just cut them into thirds. Looking for a variation? You can use garlic scapes or ramps if they are available, as well. You’ve got choices when it comes to the potatoes, too. Fingerlings are long, stubby potatoes that have a sweet flavor and creamy texture. If you can’t find them in your local supermarket, use small red-skinned potatoes (cut in half) or chopped Yukon Golds. Whatever you decide to include, be sure to use a rimmed baking sheet so that all the drippings stay put. And don’t skip the lemon. Fresh lemon juice and savory drippings combine to make the best roast chicken and potatoes! Looking for the perfect finishing touch? You can make a faux aioli that’s perfect over roasted chicken with vegetables: Combine mayonnaise, fresh garlic, lemon juice and salt in a food processor and pulse until smooth—add water as needed, until you have the right consistency. And, voila! Dinner is served!

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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

1/4 cup chopped fresh dill


  1. Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. 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 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.