Roast chicken with spring vegetables

With the proliferation of food – foodies talking food on food shows and in food magazines – it seems as if many recipes are getting more complex and the ingredients are becoming more esoteric. I like trying new ingredients every once in a while, but sometimes simple is just simply delicious.

Case in point: This roast chicken recipe from the Food Network. There are no off-the-beaten path ingredients in this, nothing you’ll have to go to a specialty store to find. But it’s incredibly delicious. The chicken and vegetables get crispy, and the lemon, paired with the olive oil, adds just a hint of zing. It received a big thumbs-up from He Who Must Be Fed. (I really liked it, too.)


  • 3 1/2 pounds skin-on, bone-in chicken quarters or thighs
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound fingerling or other small potatoes
  • 1 bunch scallions
  • 1 bunch baby carrots

Preheat the oven to 500° 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 20 minutes. ChickenRawMeanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots, scallions and the remaining 2 tablespoons olive oil in a bowl and 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. Season with salt and pepper.ChickenCooked Full recipe disclosure: If you view the recipe on the Food Network’s site, you’ll notice I made a couple of changes. I did not use radishes. I’m sorry. They’re just too bitter and gross for me. I also used chicken thighs and cooked them without the vegetables for 20 minutes instead of 15, which is what the original recipe called for. However, 20 minutes was perfect. And, I didn’t add dill. I didn’t have it on hand and didn’t want to make a special trip to the store. Again, it was delicious without it. ChickenPlated


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