Main Entrees

Lemony Spring Chicken with Roasted Veggies

If you have two ovens, dovetail the roasting time by popping the veggies into the other oven halfway through the chicken roasting time. Otherwise you can make the vegetables while the chicken rests before cutting it up. Toss in a handful of chopped spring herbs before serving, if your garden is in bloom.

Prep Time 
15 to 30 minutes
Cook Time 
More than 1 hour
Total Time 
2 hours
Servings 
6
Ingredients 

1 (3-1/4 pounds) Gold'n Plump® Whole Chicken
1 pound baby carrots with tops
12 small red potatoes (about 1-1/4 pounds), halved
1-3/4 cups red radishes, halved (about 6 ounces)
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 pound asparagus, cut into 2-inch pieces (about 1 pound)
1 lemon
Chopped fresh chives, mint, or parsley, if desired

Instructions 

Heat oven and roast chicken according to package directions.

Meanwhile, cut tops from carrots and halve lengthwise. Place in large bowl with potatoes and radishes. Toss with oil and season with salt and pepper. Arrange on parchment-lined rimmed baking sheet.

Once the chicken is done, remove from oven. Let rest 10 minutes before opening bag. Increase oven temperature to 500°F. Place vegetables in oven; bake 20 minutes, stirring occasionally. Add asparagus. Return to oven for about 10 minutes or until vegetables are tender and browned.

Arrange chicken on serving platter with juices, surrounded with vegetables. Serve with a squeeze of lemon and sprinkle of fresh herbs.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Whole Chicken
Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      545
    • Calories from Fat 
      56%
    • Total Fat 
      34g
    • Saturated Fat 
      10g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      27g
    • Protein 
      37g
    • Sugars 
      8g
    • Cholesterol 
      145mg
    • Dietary Fiber 
      6g
    • Sodium 
      1,375mg
  • DAILY VALUE
    • Vitamin A 
      256%
    • Vitamin C 
      59%
    • Calcium 
      10%
    • Iron 
      27%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      3
    • Vegetable 
      1
    • Med-Fat Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Gold'n Plump Exclusive