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Lemon Herb Roasted Chicken Recipe Easy Perfect Spring Vegetable Meal

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A zesty lemon and fresh herb roasted whole chicken served with tender spring vegetables, perfect for a comforting yet light spring meal.

Ingredients

Scale
  • Whole chicken (about 4-5 lbs / 1.8-2.3 kg), preferably organic or free-range
  • 2 medium lemons (one for zest and juice, one sliced for roasting)
  • Fresh herbs: 2-3 sprigs rosemary, 4-5 sprigs thyme, a handful of parsley (chopped)
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Spring vegetables: 1 bunch asparagus (trimmed), 8-10 baby carrots (peeled), 12 small new potatoes (halved), 2 medium shallots (halved)
  • Optional: splash of dry white wine or chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and season generously inside and out with salt and pepper.
  3. In a small bowl, combine olive oil, minced garlic, lemon zest, chopped rosemary, thyme, and parsley. Mix well.
  4. Rub the entire chicken with the lemon herb mixture, including under the skin where possible.
  5. Stuff the chicken cavity with halved lemon and a few herb sprigs.
  6. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
  7. Toss asparagus, baby carrots, new potatoes, and shallots with olive oil, salt, pepper, and optional chopped herbs.
  8. Spread the vegetables evenly in a roasting pan or skillet and place the chicken breast-side up on top.
  9. Roast for 50–60 minutes, basting the chicken with pan juices and tossing the vegetables halfway through cooking.
  10. Check doneness with a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C).
  11. Remove the chicken from the oven and let it rest for at least 10 minutes before carving.
  12. Carve the chicken and serve with the roasted spring vegetables, squeezing fresh lemon juice over the top.

Notes

Patting the chicken dry is crucial for crispy skin. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). Rest the chicken for at least 10 minutes before carving to keep it juicy. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully. Toss vegetables halfway through roasting for even cooking. Optional splash of white wine or chicken broth adds moisture.

Nutrition

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

Find it online: https://yumnode.com/lemon-herb-roasted-chicken-recipe-easy-perfect-spring-vegetable-meal/