Roast Chicken with Spring Vegetables


image of a backing dish full of chopped potatoes, carrots, radishes, and chicken topped with dill
  • 3 pounds of chicken breasts
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound small red potatoes
  • 1 bag of radishes
  • 2 cups of baby carrots
  • 1 bunch of scallions
  • ¼ cup chopped fresh dill


  1. Preheat the oven to 500 degrees F.
  2. Rinse the chicken and pat dry. Season with salt and pepper, then place the skin-side up on a rimmed baking sheet.
  3. Squeeze ½ lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
  4. Then cut the potatoes and radishes in half and cut the scallions into thirds.
  5. Toss the potatoes, radishes, carrots, and the remaining 2 tablespoons of olive oil in a bowl; season with salt and pepper.
  6. Remove the chicken from the oven and scatter the vegetables around it.
  7. Continue to roast until the veggies are tender and the chicken is golden and cooked through, about 20 more minutes.
  8. Squeeze the remaining ½ lemon over the chicken and veggies. Top with the dill and season with salt.