Roasted Chicken with Spring Veggies

Ingredients and Shopping List (serves 4):

• 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs
• 2 tbsp olive oil or melted butter
• 3 cloves garlic, minced
• 1 lemon (half for juice, half sliced)
• 1 tsp dried thyme (or fresh if you have it)
• 1 tsp rosemary
• Salt & black pepper

Spring Veggies:

• 1 bunch asparagus, trimmed
• 3–4 carrots, peeled and cut
• 1 cup baby potatoes (halved)
• 1 cup radishes (trimmed, optional but great for spring)
• ½ red onion, sliced

Instructions:

1. Preheat oven to 400°F.
2. Prep the chicken: Pat dry and place in a roasting pan. Rub with olive oil or butter, garlic, lemon juice, thyme, rosemary, salt, and pepper. Place lemon slices inside the cavity (if using whole chicken) or on top.
3. Prep the veggies: Toss all vegetables with olive oil, salt, and pepper. Spread around the chicken in the pan.
4. Roast:
   • Whole chicken: Roast for about 1 hour 15 minutes, or until juices run clear and internal temp reaches 165°F.
   • Chicken pieces: Roast for 35–45 minutes.
5. Finish: Let rest for 10 minutes before serving. Spoon pan juices over everything for extra flavor.

Optional finish: Sprinkle with fresh herbs or a squeeze of lemon for brightness 🌿🍋

Simple, seasonal, and packed with flavor, perfect for a fresh spring meal 🌸