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 extra-virgin olive oil
• 1 pound fingerling or other small potatoes
• 2 bunches radishes
• 1 bunch scallions
• 1 bunch baby carrots
• 1 package of whole mushrooms
• 1/4 cup chopped fresh dill

1. 1. Preheat the oven to 500 degrees F.
2. 2. Cut the potatoes in half. 3. Toss the potatoes, carrots and 1 tablespoon olive oil in a bowl; season with salt and pepper.
3. 3. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
4. 4. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.
5. 5. Roast chicken, potatoes, carrots for 20 minutes.
6. 6. Meanwhile, cut radishes in half and cut the scallions into thirds. Toss the radishes, carrots, mushrooms and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper.
7. 7. 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 25 more minutes.
8. 8. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
9. Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

skin, kosher salt, lemon, extravirgin olive oil, fingerling, bunches radishes, scallions, baby carrots, mushrooms, dill

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-spring-vegetables-50177616 (may not work)