Well heeeey springtime.
I’m so glad you’re here.
Spring changes everything: I blast feel-good songs, light floral-scented candles until I remember they make me queasy, and go on long walks promising to keep them up every afternoon. I take pictures of weeds because after a long winter they practically look like flowers, and the whole world seems brighter, fresher and full of possibility.
What the first week of spring really made me crave, though, was the kind of relaxed evening that pairs perfectly with a drink and a simple, delicious meal.
I’m not talking about getting wasted. I mean indulging in variety — a tall, frosted glass while the breeze brushes my shoulders at sunset. A margarita on a porch with blue corn chips and endless guacamole. Mojitos with grilled fish tacos in early evening. A classic Malibu and cranberry on a lazy beach morning. Or an ice-cold beer. And yes, a chilled pinot grigio after a hectic Monday sounds pretty ideal, too.
Lucky for us, that Monday-capstone pinot grigio can absolutely be part of dinner. A simple glass for happy hour, then the same relaxed vibe continues at the table with this roasted chicken. It’s the kind of meal that turns a blah day into something to look forward to: wine, a comforting main, and good company.
Springtime Honey Garlic Roast Chicken Skillet
Serves about 4
- 3–4 pound roasting chicken, giblets removed
- 1 sweet onion, sliced
- 1 1/2 pounds baby red potatoes, halved
- 15 asparagus spears, trimmed and halved
- 1 pint cremini mushrooms
- 3 bulbs of garlic
- 4 tablespoons olive oil
- 1/4 cup honey + 1 tablespoon
- Salt and pepper
Directions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the potatoes, sliced onion and asparagus. Add a few pinches of salt and pepper, then add the mushrooms and 1 tablespoon olive oil. Toss gently to coat. Drizzle 1 tablespoon honey over the vegetables and toss again so everything holds a light glaze.
Prepare the garlic bulbs for roasting by slicing off the top of each head to expose the cloves. Remove most of the papery outer layers by hand, drizzle each head with olive oil, and wrap them individually cut-side up in small squares of aluminum foil.
Pat the chicken completely dry with paper towels. Season all over with salt and pepper, then rub each side with about 1/2 tablespoon of honey. Coat the entire chicken with 1–2 tablespoons olive oil.
Place the chicken breast-side up in the center of a large cast-iron skillet or roasting pan. Arrange the prepared vegetables around the chicken, tucking some under the bird if needed. Nestle the foil-wrapped garlic bulbs among the vegetables. Roast for about 85–90 minutes, until the chicken is cooked through and the juices run clear. Remove from the oven and let rest 10–20 minutes before carving.
While the chicken rests, combine the remaining honey with one or two heads of the roasted garlic in a bowl. Mash together until smooth and use this mixture to glaze the vegetables or spread over the carved chicken for extra flavor.
Notes
You don’t need a cast-iron skillet—a roasting pan works fine. Thicker asparagus holds up better through the long roast; if you prefer crisper asparagus, toss it with a little olive oil and add it to the pan halfway through cooking to prevent over-roasting.
This Monday totally rocks.