Delicious. And also a bit of a bummer. Only because I made and ate this dish on my own. I’d thawed the chicken a few weeks back when Adam was knee-deep in work and getting home after 10pm most of the time. I knew I wouldn’t be cooking for a couple of days, so I either had to make the chicken for myself or let it go bad. So, I made the dish for myself. And it was delicious, most definitely. But a bummer. Also because any time I set my oven to 500 degrees F the smoke alarm goes berserk, and Adam’s job is to wave at it with a towel while I keep cooking. Trickier on your own, I opened every window and door downstairs to air the place out.

Also, I couldn’t find radishes.

Anyway, a great spring dish, and I actually just used two of the skin-on, bone-in chicken breasts I had in the freezer.

Roast Chicken with Spring Vegetables (from the April 2011 Food Network Magazine)

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
1/4 cup chopped fresh dill

Read more on Recipe-A-Day Week Vol. IV, Day 4: Roast Chicken with Spring Vegetables…