Roasted chicken and vegetables is not just a fall or winter dish. After all, carrots are a spring vegetable! If you feel less than inspired by the spring offerings at the farmers market and if you are still wearing winter clothes, why not lean into the chill and make a delicious roast chicken with spring vegetables for dinner?
The flavor and heartiness of this dish would make anyone still stuck in winter feel satisfied. For those hopeful warm weather is on the way, there are carrots and even asparagus to bring a change. Serve it with Dijon mustard and crunchy French bread. The best part about this recipe is that it cooks in just one pan or pot, meaning very easy cleanup afterward.
Ingredients
1 whole chicken
5 yukon potatoes, washed and cubed
6 cloves garlic, peeled and divided
3 carrots, chopped
Salt
2 tablespoons butter, room temperature
1 teaspoon herbes de provence
1 lemon, zested and halved
1 teaspoon fresh ground black pepper
4 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 pound asparagus, trimmed
Instructions
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