Print

Crispy Lemon Herb Roasted Chicken Recipe with Spring Vegetables

crispy lemon herb roasted chicken - featured image
Print Recipe

A quick and easy roasted chicken recipe featuring a crispy lemon herb crust and vibrant spring vegetables, perfect for a wholesome and flavorful weeknight meal.

Ingredients

Scale
  • Whole chicken (about 4 lbs / 1.8 kg), organic or free-range recommended
  • 2 fresh lemons (one for zest and juice, one sliced for roasting inside the chicken)
  • 4 cloves garlic, minced
  • 2 sprigs rosemary, chopped
  • 3 sprigs thyme
  • A handful of parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 10 baby carrots, peeled
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 12 small new potatoes, halved
  • 1 cup sugar snap peas
  • Optional: ½ cup white wine or chicken broth to keep veggies moist

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels.
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, parsley, lemon zest from one lemon, olive oil, salt, and freshly ground black pepper to form a fragrant paste.
  3. Rub the mixture all over the chicken, including under the skin if possible. Slice the second lemon and stuff a few slices inside the cavity along with a couple of thyme sprigs.
  4. Truss the chicken with kitchen twine by tying the legs together and tucking the wings under, or arrange carefully without twine.
  5. In a large bowl, toss baby carrots, halved new potatoes, asparagus pieces, and sugar snap peas with olive oil, salt, and pepper. Optionally add white wine or chicken broth.
  6. Place the chicken breast-side up in the roasting pan and arrange the vegetables around it in a single layer.
  7. Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for about 35-45 minutes more. Start checking internal temperature at 45 minutes.
  8. Check doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C). If no thermometer, pierce the thigh and check for clear juices.
  9. Remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving.
  10. Carve the chicken and serve with the roasted spring vegetables. Spoon any pan juices over the top for extra flavor.

Notes

Pat the chicken skin dry thoroughly for best crispiness. Use fresh herbs for brighter flavor. Let the chicken rest after roasting to keep it juicy. Turn vegetables halfway through roasting for even browning. If skin isn’t crispy enough after resting, broil for 2-3 minutes watching closely to avoid burning.

Nutrition

Keywords: roasted chicken, lemon herb chicken, spring vegetables, crispy chicken, easy dinner, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://avabake.com/crispy-lemon-herb-roasted-chicken-recipe-with-spring-vegetables-easy-and-perfect/