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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A flavorful roasted chicken with crispy skin, infused with lemon and fresh herbs, served alongside tender spring vegetables. Perfect for a comforting and elegant meal.

Ingredients

  • Whole chicken: 4 to 5 pounds (1.8 to 2.3 kg), preferably organic or free-range
  • Lemon: 2 medium-sized, one zested and juiced, one sliced thinly for roasting
  • Fresh herbs: 3 tablespoons chopped rosemary, 3 tablespoons chopped thyme, plus extra sprigs for stuffing
  • Garlic: 4 cloves, minced
  • Unsalted butter: 3 tablespoons, softened
  • Olive oil: 2 tablespoons, extra virgin
  • Salt and black pepper: To taste
  • Spring vegetables:
  • – 1 bunch asparagus, trimmed
  • – 1 cup baby carrots, peeled
  • – 1 cup pearl onions, peeled (optional)
  • – 1 cup baby potatoes, halved
  • White wine or chicken broth: 1/4 cup (60 ml)

Instructions

  1. Preheat oven to 425°F (220°C). Set rack in middle position.
  2. Remove giblets from chicken cavity and pat chicken dry with paper towels.
  3. Season cavity generously with salt and pepper, stuff with lemon slices and sprigs of rosemary and thyme.
  4. In a small bowl, combine softened butter, minced garlic, lemon zest, chopped rosemary, thyme, salt, and pepper. Mix until smooth.
  5. Carefully loosen skin on the breast to create a pocket. Spread about two-thirds of herb butter under the skin, massage gently. Spread remaining butter over chicken skin.
  6. Tie chicken legs together with kitchen twine for even cooking (optional).
  7. In a large bowl, toss asparagus, baby carrots, pearl onions, and baby potatoes with olive oil, salt, and pepper.
  8. Place chicken breast-side up on roasting rack. Scatter vegetables around base of pan. Pour white wine or chicken broth into bottom of pan.
  9. Roast chicken at 425°F (220°C) for 20 minutes.
  10. Lower oven temperature to 375°F (190°C) and continue roasting for 40-50 minutes, or until internal temperature reaches 165°F (74°C) in thickest thigh.
  11. About halfway through roasting, baste chicken with pan juices. Tent with foil if skin browns too quickly.
  12. Remove chicken from oven and tent with foil. Rest for 15 minutes before carving.
  13. Serve carved chicken with roasted vegetables and spoon pan juices over the top.

Notes

Pat chicken dry for crispy skin. Let chicken sit at room temperature 20-30 minutes before roasting. Use a thermometer to ensure doneness. Baste halfway through roasting. Rest chicken 15 minutes before carving. Vegetables can be swapped seasonally. For dairy-free, substitute butter with margarine or coconut oil.

Nutrition

Keywords: roast chicken, lemon herb chicken, crispy chicken, spring vegetables, easy dinner, roasted vegetables, healthy chicken recipe

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