𝐑𝐨𝐚𝐬𝐭 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐒𝐩𝐫𝐢𝐧𝐠 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬

Roast Chicken with Spring Vegetables

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Season the chicken generously with salt and black pepper, both inside and out.
3. In a small bowl, mix together the olive oil, minced garlic, paprika, dried thyme, dried rosemary, dried oregano, and onion powder.
4. Rub the olive oil mixture all over the chicken, making sure to coat it evenly.
5. Place the halved lemon halves inside the chicken cavity.
6. Arrange the baby potatoes, asparagus, and cherry tomatoes around the chicken in a roasting pan.
7. Drizzle the vegetables with a little olive oil and season with salt and black pepper.
8. Roast the chicken in the preheated oven for about 1 hour, or until the chicken is golden brown and cooked through, and the juices run clear when pierced with a knife. The internal temperature of the chicken should reach 165°F (74°C).
9. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
10. Garnish the roasted chicken with chopped fresh parsley before serving.
11. Serve the roasted chicken with the spring vegetables and enjoy!