Roasted Chicken with Spring Vegetables

I've recently started a cooking class, and wanted to post the recipe we made together this week. I'll also be demonstrating this recipe at a workshop tomorrow morning in Lansing.

The dill is key in this dish. I love the distinct flavor of dill, it really seasons up chicken or seafood without adding salt. Dill is great to mix in with sour cream or cream cheese, and it also goes well tossed into potato salad, pasta salad, tuna salad, scrambled eggs or quiches.

Roasted Chicken with Spring Vegetables

Ingredients:
Boneless chicken breast, skin on or off
1 lemon, halved
Fingerling or other small potatoes
1 bunch scallions
1 bunch radishes
Handful of baby carrots
1/8 cup chopped fresh dill
2 tbsp olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 450 degrees. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up (if it has skin) on a baking sheet. Squeeze 1/2 of the lemon over the chicken and drizzle with 1 tbsp olive oil. Roast for 15 minutes.

2. Meanwhile, cut the potatoes and radishes in half and cut the scallions into 3rds. Toss the potatoes, radishes, carrots and remaining 1 tbsp olive oil in a bowl; season with salt and pepper.

3. 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 of the lemon over the chicken and vegetables. Stir in dill.