I made this dish tonight for my brother and I. It turned out quite delicious and was super easy to make. This dish is perfect for those nights that you don’t have a lot of extra time to spend in the kitchen. The prepping time took about 10 minutes and I only had to dirty one pan, a bowl, knife, and a cutting board! The chicken was very flavorful and juicy and the roasted vegetables were cooked to perfection. The combination of the fresh lemon, dill, and grey salt was absolutely divine. If you don’t have grey salt, you can use kosher salt instead. Just be sure to use a coarse salt to give the dish that extra bit of crunch.
Lemon and Herb Roasted Chicken with Spring Vegetables
- 4 chicken legs and thighs (preferably still attached)
- Grey salt or kosher salt and freshly ground pepper
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- 1 pound fingerling potatoes (or other small potatoes)
- 2 bunches radishes
- 1 bunch scallions
- 2 bunches baby carrots
- 1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on in a large baking dish. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast for 15 minutes.
Cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons 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 30 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.