Roast Chicken with Grilled Spring Vegetables Recipe

Fresh spring vegetables bring new life to the classic roast chicken.

by Mary Dumont
May 23 2018, 1:00pm

Servings: 4
Prep: 15 minutes
Total: 1 hour 15 minutes


for the chicken:
1 (3-pound) chicken
kosher salt and freshly ground black pepper, to taste
3 garlic cloves, thinly sliced
½ bunch thyme, minced
2 tablespoons olive oil
1 bunch radishes, trimmed and quartered, plus 2 radishes, thinly sliced
1 pint snow peas, trimmed
2 small fennel, cut into wedges

for the dressing:
2 garlic cloves, minced
2 lemons, zested and juiced
1 bunch mint, minced
½ bunch thyme, minced
1 shallot, minced
kosher salt and freshly ground black pepper, to taste
olive oil


1. Heat the oven to 425°F. Season the chicken all over, inside and out, with salt and pepper. Rub it with the garlic and thyme. Heat 2 tablespoons oil in a small oven-proof skillet. Add the chicken and cook, turning as needed, until browned all over, 8 minutes. Pop it into the oven and bake until a thermometer inserted in the thickest part of the chicken reads 165°F, about 35 minutes. Transfer the chicken to a cutting board to rest for 10 minutes before carving.

2. Meanwhile, light a grill. Toss the vegetables with the remaining olive oil, salt, and pepper. Grill the vegetables, turning as needed, until charred and slightly soft, 2 to 3 minutes for the snap peas, 5 minutes for the radish, and 12 to 15 minutes for the fennel. Transfer to a serving platter with the chicken.

3. To make the dressing, toss all the ingredients together in a medium bowl. Add olive oil to thin it out. Serve with the chicken and vegetables.