Lemon & Herb Roasted Chicken with Spring Vegetables

I am still reveling and soaking in my whirlwind trip to NYC last week. The last day before we headed home was a Saturday, we thought it would be fitting to spend it like true New Yorkers in Central Park. The park was so beautiful and full of life. All of the wonderful colors and varying shades of green were so stunning to see in contrast to the monochromatic black of the city streets and typical New York attire.

How Beautiful is this electric blue water? It was an absolutely perfect day to wander around Central Park.

Rouge Tomate is a unique gourmet food truck in the park that uses solar panels to power and is 100% green, using biodegradable and recyclable materials.

 The smell of Moroccan chicken and burgers grilling perfumed the air all around and was memorizing. We just had brunch at Sarabeth's or I would have been trying one of everything on their menu.

I miss the abundance of small markets available with fresh produce, as we are just starting our growing season here in Utah. Chelsea market was a world of it's own I enjoyed visiting as we stopped in for lunch, taking in all of the culture and endless varieties of shops and dining options. I had the most amazing salad of fresh greens, chicken, vegetables and a carrot-ginger dressing, all while enjoying a view of the Hudson. 

All of the sights, smells and people watching inspired me to create this dish and bring some sunshine and color home to enjoy. 

 

Lemon & Herb Roasted Chicken with Spring Vegetables

 

Ingredients

• 3 lbs of chicken thighs and drumsticks (or an entire chicken, divided into pieces)
• 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 pound fingerling or small red potatoes, halved
• 2 bunches of radishes, halved and leaves removed.
• 1 shallot, peeled and quartered
• 1 bunch of baby carrots with 1/4" of the stems remaining
• 1 small bag of snap peas (about 3/4 of a lb) washed and rinsed
• 2 T. lemon pepper seasoning
• 2 T. McCormick roasted garlic and herb seasoning
• salt and pepper to taste
•  1 small bunch of each chopped; fresh rosemarry and thyme (lemon thyme if you can find it)

Directions

Preheat the oven to 450 F on convection roast. (500 degrees conventional)  Rinse the chicken and pat dry. Trim excess fat from chicken with kitchen shears. Season with 1 T. lemon pepper and the garlic and herb seasoning, Place chicken in a large (3 quart) baking dish that has been prepped with cooking spray. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast for 20 minutes.

Meanwhile, cut the potatoes and radishes in half and quarter the shallot, breaking up the layers into individual slices. Slice one lemon into 1/8" slices, removing the seeds as you go. Toss the potatoes, radishes, carrots, snap peas, lemon slices and shallot and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper and remaining tablespoon of lemon pepper. 

Remove the chicken from the oven and scatter the vegetables around it. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the herbs and continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 25 more minutes.

Plate the chicken and vegetables. Drizzle a few tablespoons of the pan drippings over the meal just before serving. Top with a few fresh sprigs of herbs for presentation. Enjoy this flavorful and colorful meal outdoors on a patio, or in the park, where you can take in all of the beautiful flowers and smells of spring.