Roast Chicken with Spring Vegetables

Ingredients
3-1/2 pounds skin-on, bone-in chicken thighs
salt and pepper
1 lemon, halved
3 tablespoons extra virgin olive oil
1 pound small yellow potatoes
2 bunches radishes
1 bunch green onions
1 bunch baby carrots
1 teaspoon dill

Directions
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.
2. Meanwhile, quarter the potatoes, halve the radishes, and cut the green onions into thirds.  Toss the potatoes, radishes, carrots, and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
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.

Notes
I rarely ever cook chicken on the bone.  I usually by frozen breasts and do all my cooking with that.  It seems really wasteful but that's the truth.  I've been looking for recipes that will allow me to use the (cheaper) bone-in cuts of meat and this one had the added bonus of utilizing some spring veggies that we don't usually eat.  After dinner, I gather up all the bones and leftover bits to make a stock the next day.  And that makes me feel all frugal and happy.

Source
modified from Food Network Kitchen

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