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From Chef Lee:

This is one of my family’s favorite dinners and also what I love to prepare for our Easter celebration. Prep time is rather short and once you pop the chicken in the oven, you can take the time to get outside for a short hike or snowshoe in our case, depending on the weather. When you come into the house you get hit with that familiar scent that something great is in the oven!

We encourage all our friends and family to buy fresh, local, sustainable and organic product whenever possible!

Herb Roasted Chicken with Spring Vegetables

Cooking Ingredients

3 ½ pound whole chicken, rinsed and patted dry
1 lemon, halved
1 tsp fresh rosemary, chopped
½ tsp fresh thyme leaves
3 tbls extra virgin olive oil
1 pound marble potatoes or fingerlings
2 to 3 parsnips
2 bunches of radishes
1 bunch scallions
1 bunch baby carrots with tops

Let's Get Started!

Preheat oven to 350 degrees.

While oven is warming up, rinse the chicken and pat dry.

Drizzle a little olive oil over chicken, squeeze ½ of a lemon on the outside of chicken and put other half inside cavity of chicken.

Season with kosher salt and fresh ground pepper, and chopped herbs.

Roast chicken for about an hour.

Vegetable prep is short and simple! Cut potatoes and radishes in half, parsnips into medium size pieces, scallions in thirds and leave carrots whole if not too big.

Toss all vegetables in a little olive oil and season with salt and pepper, (I also like to roast whole garlic cloves and shallots with vegetables).

Pull chicken out of oven and scatter vegetables around, then continue to roast until just tender, about 20 minutes more.

Cook chicken until internal temperature reads 165 degrees

Let chicken rest about 10 minutes.

Carve and serve with vegetables, good company and lots of laughter!