Roasted Shabbat Chicken with Spring Vegetables

Before I talk about this Roasted Shabbat Chicken with Spring Vegetables, let’s catch up! After my time in Boston last week, I spent some time with Bubbe in CT. How cute is she?! And trendy in her chambray to boot. I need to take some fashion tips from this lady!

Just because I was on vacation doesn’t mean I was on a cooking break. No siree! I cooked my family up a tasty dinner of salmon with a balsamic reduction, roasted Brussels sprouts and a veggie packed quinoa salad. Yum!

Yes, I always smile while cooking. Now I’m back in Austin and it officially feels like summer. To be honest, I’m a little scared. Life in Austin can be described as happy hour, followed by music festival, followed by mimosa brunch, and topped off with some brisket for breakfast. It’s bad enough during the “cold” (read: 50 degrees) winter months, but now that summer is here, it’s going to be full fledged shenanigans nearly every day! Oyyy. I mean just this past weekend, I went out for a lovely sushi dinner, and ended up at a rave. How old am I?!?!? Don’t answer that. Never fear, I’ll share all my adventures with y’all!

Anyhoo, let’s make some chicken, shall we? I love a roasted chicken, even in the hotter months. And then you have leftovers for all sorts of fun things! This excites me. The beauty of this dish is you get the chicken and the side veggies all on one! And you can switch out the veggies for whatever happens to be in your garden or farmer’s market. It’s easy to adapt! Let’s do this! First, pre-heat the oven to 350 degrees F and wash your chicken well and pat dry. Place on a rack in a roasting pan. The rack is important! It keeps the chicken from drying out and the veggies from burning.

Stuff your bird with half an onion, half a lemon, 3 garlic cloves. Then drizzle all over in olive oil, salt and pepper and fresh herbs. I had cilantro so that’s what I used! Truss the chicken (tie the legs together).

Roast chicken for an hour and 20 minutes. Meanwhile, prep the veggies. Peal the onions, cut the zucchini into spears, halve the radishes and trim the asparagus.

Then toss in olive oil, salt, pepper and herbs.

After an hour and 20 minutes, turn the heat up to 450 degrees F to brown the chicken and add the veggies evenly on the rack.

Roast for another 30 minutes or so until the veggies are tender, and the internal temperature of the chicken near the thigh is 160 degrees and the juices run clear. Let rest covered in foil for 20 minutes. Dinner is served!

Roasted Shabbat Chicken with Spring Vegetables

Amy Kritzer

The tastiest roasted chicken around featuring spring or summer vegetables!

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Course Main, Meat

Cuisine Jewish

Servings 4 -6

Ingredients

  

1x2x3x

• 1, 5- pound whole chicken rinsed and dried well and will the innards removed
• 1/2 lemon
• 1/2 white onion
• 3 cloves garlic peeled
• 1/4 cup extra virgin olive oil plus more for vegetables
• 1 Tablespoon salt plus more for vegetables
• 1 teaspoon black pepper plus more for vegetables
• 1 bunch cilantro or other fresh herbs minced
• 2 medium zucchini washed and cut into spears
• 1 bunch radishes halved
• 1 bunch asparagus about 25 pieces, trimmed
• 1 cup pearl onions pealed

Instructions

 

• First, pre-heat the oven to 350 degrees F and wash your chicken well and pat dry. Place on a rack in a roasting pan. The rack is important! It keeps the chicken from drying out and the veggies from burning.
• Stuff your bird with half an onion, half a lemon, 3 garlic cloves. Then drizzle all over in 1/4 olive oil, 1 Tablespoon salt and 1 teaspoon pepper and fresh herbs. I had cilantro so that’s what I used! Truss the chicken (tie the legs together).
• Roast chicken for an hour and 20 minutes. Meanwhile, prep the veggies. Peal the onions, cut the zucchini into spears, halve the radishes and trim the asparagus.
• Then toss in additional olive oil, salt, pepper and herbs. Just enough to coat the veggies!
• After an hour and 20 minutes, turn the heat up to 450 degrees F to brown the chicken and add the veggies evenly on the rack.
• Roast for another 30 minutes or so until the veggies are tender, and the internal temperature of the chicken near the thigh is 160 degrees and the juices run clear. Let rest covered in foil for 20 minutes. Dinner is served!

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