Classic Spring Roast Chicken with Seasonal Vegetables
A flavorful roast chicken dish paired with vibrant spring vegetables, perfect for a family dinner.
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Ingredients
Yields 4 servings
- (1) whole chicken (about 4 lbs)
- (2 tablespoons) olive oil
- (1 tablespoon) salt
- (1 teaspoon) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) dried thyme
- (1 teaspoon) paprika
- (1) lemon, halved
- (4) carrots, peeled and cut into 1-inch pieces
- (2) zucchini, sliced into 2/4-inch rounds
- (1) red onion, cut into wedges
- (1 cup) cherry tomatoes
- (1 cup) asparagus, trimmed
- (1/4 cups) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
Pat the whole chicken (1 whole chicken) dry with paper towels and place it in a roasting pan.
- 3
Rub the chicken with 2 tablespoons olive oil, ensuring it's evenly coated.
- 4
Season the chicken with 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, and 1 teaspoon paprika, rubbing the spices under the skin and all over the chicken.
- 5
Stuff the cavity of the chicken with the juice of 1 lemon and the lemon halves.
- 6
Arrange the carrots (4 carrots), zucchini (2 zucchini), red onion (1 red onion), cherry tomatoes (1 cup), and asparagus (1 cup) around the chicken in the roasting pan. Drizzle the vegetables with a little olive oil and sprinkle with salt and pepper to taste.
- 7
Roast the chicken and vegetables in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (75 °C) and the juices run clear.
- 8
Remove the chicken from the oven and let it rest for 10 minutes before carving.
- 9
Serve the carved chicken with the roasted vegetables, garnished with chopped parsley (1/4 cup fresh parsley).
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