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Roast Chicken with Spring Vegetables

By Kaliaunna

Fast and Easy to Prepare

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  • 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
  • 1 bunch scallions
  • 1 bunch baby carrots
  • 1/4 cup chopped fresh dill


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 25mins
Cost Average budget


Step 1

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

Step 2

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

Step 3

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


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