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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A simple and satisfying roast chicken recipe featuring crispy skin, juicy meat, and bright lemon-herb flavors paired with tender spring vegetables.

Ingredients

Scale
  • Whole chicken (4-5 lbs / 1.8-2.3 kg), organic or free-range if possible
  • 2 fresh lemons (zest and juice)
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh parsley, chopped
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt (plus more for seasoning cavity and vegetables)
  • 1/2 tsp black pepper (plus more for seasoning cavity and vegetables)
  • 1 bunch asparagus, trimmed
  • 1 cup baby carrots (about 150 g), peeled
  • 1 cup snap peas (about 100 g), trimmed
  • 1 lb new potatoes (about 450 g), halved
  • Optional: 1/4 cup white wine (60 ml) to splash over vegetables

Instructions

  1. Remove the chicken from the fridge about 20 minutes before cooking to take the chill off. Pat it dry thoroughly with paper towels. Season the cavity lightly with salt and pepper.
  2. In a small bowl, combine the zest of 2 lemons, minced garlic, chopped thyme, rosemary, parsley, olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix until it forms a paste.
  3. Rub the lemon herb mixture all over the chicken, including under the skin where possible.
  4. Optional: Tie the legs together with kitchen twine and tuck the wings under to promote even cooking and a neat presentation.
  5. In a bowl, toss the asparagus, baby carrots, snap peas, and new potatoes with a drizzle of olive oil, salt, and pepper. Optionally, splash a bit of white wine or lemon juice over them.
  6. Place the chicken breast-side up in the center of your roasting pan. Scatter the vegetables around it in a single layer.
  7. Roast at 425°F (220°C) for about 1 hour 10 minutes. After 45 minutes, baste the chicken with pan juices and toss the vegetables for even cooking. Use a meat thermometer to check doneness; the thickest part of the thigh should read 165°F (74°C).
  8. Remove from the oven and let the chicken rest tented loosely with foil for 10 minutes.
  9. Carve the chicken and serve alongside the roasted spring vegetables. Optionally, squeeze fresh lemon juice over the top before serving.
  10. If the skin isn’t crispy enough, broil for 2-3 minutes at the end, watching closely to avoid burning.

Notes

Patting the chicken dry is essential for crispy skin. Rubbing the herb mixture under the skin enhances flavor and juiciness. Toss vegetables halfway through roasting for even cooking and caramelization. Use a meat thermometer to avoid overcooking. Broil briefly at the end if skin needs extra crispiness.

Nutrition

Keywords: roast chicken, lemon herb chicken, crispy chicken, spring vegetables, easy dinner, one-pan meal, gluten-free, dairy-free

Find it online: https://lucastable.com/crispy-lemon-herb-roasted-chicken-recipe-with-easy-spring-vegetables-2/