Thursday, April 28, 2011

Roast Chicken with Spring Vegetables - Foodnetwork Magazine

This was yet another HOME RUN in our house. It was SUPER easy and so delicious!!!

Roast Chicken with Spring Vegetables


  • 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 - they did not have these at Trader Joe's so I didn't use them, were not missed
  • 1 bunch scallions
  • 1 bunch baby carrots - I didnt use the fancy ones, just the bagged ones from the store
  • 1/4 cup chopped fresh dill - They didn't have this at Traders either so I used dried, no biggie.


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.

Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

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