Roast Chicken With Spring Vegetables

Name: Roast Chicken With Spring Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch baby carrots; 454 grams fingerling or other small potatoes; 59 milliliters chopped fresh dill; 4 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 3 Tbsps extra-virgin olive oil; 2 bunches radishes; 1 bunch scallions; 2 kilograms skin-on, bone-in chicken quarters

Roast Chicken With Spring Vegetables might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1576 calories, 87g of protein, and 11g of fat per serving. It will be a hit at your Spring event. If you have scallions, skin-on, dill, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Green Onions

Potato

Radish

Carrot

Whole Chicken

Lemon

Equipment you will use

Baking Sheet

Bowl

Oven

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.

Ingredients you will need

Vegetable