Roasted Chicken with Spring Vegetables

November 27, 2018 By: Comments
Tagged: Lemon Lemon. Dinner Dinner. Chicken Dinner Chicken Dinner. Carrots Carrots. Potatoes Potatoes. Chicken Dinners Chicken Dinners. Baked & Roasted Baked & Roasted. Butter Butter. Low-Carb Low-Carb. Carrot Sides Carrot Sides. Asparagus Sides Asparagus Sides. Asparagus Asparagus. Entrees Entrees. Baked Chicken Baked Chicken. Roasted Roasted. Easy Easy.
10 minutes
35 minutes
This super easy, yet savory roasted chicken is paired perfectly with Spring's freshest veggies.


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  1. Preheat the oven to 500 degrees F.
  2. Place olive oil in a 12-inch cast iron skillet. Pat dry the chicken with a paper towel. Place the chicken skin side up in the skillet. Drizzle the lemon juice over the chicken and place lemon slices around. Season the chicken with garlic salt, onion powder, and black pepper.
  3. Place the skillet in the oven and cook for 30-35 minutes, or until golden brown and cooked thoroughly.
  4. In a 10-inch cast iron skillet place 2 tablespoons olive oil and 2 tablespoons butter. Toss the carrots and potatoes to coat with oil. Cook for about 25-30 minutes. Continue to turn the carrots and potatoes as they cook. Add the asparagus to the skillet about with about 10 minutes remaining to cook. Season with garlic salt and pepper to taste. Serve immediately with the roasted chicken.