Fresh from the Oven: Spring Chicken and Veggie Roast

Roasted Spring Chicken and Veggies

Spring has finally sprung, the skies are blue and the flowers are blooming. Why not invite family and friends to celebrate with a seasonal dish that'll reawaken their senses?

Our roasted-spring chicken with seasonal veggies is a sheet pan wonder, featuring asparagus and peas for an extra healthy touch. 

Asparagus season in North America runs from February through June, peaking in May, to now is the perfect time to try the recipe out. It's sure to put a spring in your step!

Ingredients (for 8 servings):

• 8 chicken pieces (thighs or drumsticks)
• 2 small onions 
• 6 garlic cloves
• 1 lemon
• 1 lb. (450 g) fresh asparagus
• 3/4 cup (110 g) fresh peas
• 1 tbsp dried oregano
• 2 tbsp olive oil
• 1/2 cup (120 ml) chicken stock
• 1/2 stick (55 g) of butter
• Crusty bread to serve 

Instructions:

1. Heath the oven to 400°F and chop the onions into quarters. Peel and crush the garlic cloves. Cut the lemon into slices and remove the seeds. Remove the woody ends of the asparagus. 
2. Line a baking tray with parchment paper, and add the chicken pieces, onion, garlic, lemon slices, asparagus and peas in one layer. 
3. Sprinkle over the oregano, and drizzle on the olive oil. Pour over the stock, making sure it covers everything. Nudge the items with a spoon so that they're evenly spread. 
4. Cut the butter into chunks and place over each piece of chicken before seasoning. Cover with foil and bake for 30 min. 
5. Remove the foil, and bake for an extra 25 min until the chicken juices run clear and the vegetables are tender.
6. Heat the broiler to high. Broil for 3 minutes to crisp the chicken skin. Serve with crusty bread. 

Hungry for more? Check out these 25 roast chicken recipes to rival Ina Garten!