Roast Chicken with Spring Vegetables
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons Vines & Branches House Blend EVOO
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with
salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2
lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into
thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons
olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue
to roast until the vegetables are tender and the chicken is golden and cooked
through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the
chicken and vegetables. Top with the dill and season with salt.
Photograph by Antonis Achilleos