Recipe of the Month: Roast Chicken with Spring Vegetables

Spring forward with this delicious recipe!

3-1/2 pounds Chicken Quarters, Skin-on, Bone-in
Kosher Salt to taste

Pepper, Freshly Ground to taste

1 Lemon, Halved

3 tablespoons Extra-virgin Olive Oil

1 pound Potatoes, Fingerling or Other Small Potatoes

2 bunches Radishes

1 bunch Scallions

1 bunch Baby Carrots

1/4 cup Dill, Fresh, Chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, and place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon of olive oil. Roast for 15 minutes.

Meanwhile, cut the potatoes and radishes in half, and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons of olive oil in a bowl; season with salt and pepper.

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.

Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine