Roasted Spring Chicken & Vegetables
From DetroitTokyo 12 years ago
- 20min prep, 45min to to make
- Serves 4
Another excellent recipe from the Food Network Magazine with some of my own little notes. Delightful flavor & moisture and so pretty!
Ingredients
- 3 1/2 pounds chicken quarters, skin-on and bone-in shopping list
- sea salt & black pepper, freshly ground shopping list
- juice from one medium-large lemon shopping list
- 1 pound fingerling potatoes (or other small potatoes) shopping list
- 1 bunch radishes shopping list
- 1 bunch scallions shopping list
- 1/2 pound baby carrots (other carrots are fine, just cut in half & then chunks) shopping list
- 3 tbsp olive oil shopping list
- 1/4 chopped fresh dill shopping list
How to make it
- Preheat oven to 500F.
- Season chicken with salt and pepper on both sides and place skin-side up in a large roasting pan. Pour half of lemon juice over the chicken and drizzle with 1 tbsp olive oil. Roast for 15 minutes.
- Meanwhile, cut the potatoes and radishes in half. Cut the scallions into thirds. Toss the potatoes, radishes, and carrots with the remaining olive oil in a bowl and season with salt & pepper.
- Remove chicken from oven and scatter the vegetables around it. Try to spread them out as much as possible so not many overlap each other. Place the scallions on top of the veggies. Return to oven and roast for another 20-25 minutes until the chicken is golden and cooked through. Remove from oven and drizzle remaining lemon juice over all and sprinkle top with dill.
The Rating
Reviewed by 1 people-
Great recipe! The chicken was perfect and full of flavor!
I learned two things from this recipe: I love roasted green onions! But I do not care for roasted radishes. I love them raw though! I weighed everything for the recipe but couldn't fit a...more
Cosmicmother
in Western loved it
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" It was excellent "