𝐑𝐨𝐚𝐬𝐭 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐒𝐩𝐫𝐢𝐧𝐠 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬

This one pan meal is a favorite that I’ve made for friends and family. There’s a lot I love about it. the cheerful spring colors, the few ingredients, and most importantly, the very little clean up!

INGREDIENTS:
•4 skin-on, bone-in chicken quarters (3.5lbs)
•2 lemons
•3 tbsp evoo, divided
•1 lb small potatoes
•2 bunches radishes
•1 bunch scallions

•1 handful small rainbow carrots
•chopped dill

METHOD:
Preheat the oven to 450. Rinse the chicken and pat dry. Season with salt and pepper and place skin-side up on a sheet pan.

Squeeze 1/2 to a full lemon over the pieces (I used a full lemon to get a good brown) and drizzle with 1 tbsp evoo. Roast for 20min.

Meanwhile, cut the potatoes and radishes in half. Cut the scallions into thirds, and place all ingredients, including the whole carrots, into a large bowl. Combine with salt, pepper, and 2 tbsp evoo.

Remove the pan from the oven, scatter the vegetables around the chicken, and roast for 15-20 min until the chicken is golden and hits a temp of 165° and the vegetables are cooked through.
Finish by squeezing lemon over the chicken, sprinkling dill over the vegetables, and seasoning with salt.