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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A flavorful and comforting roasted chicken dish featuring crispy skin, zesty lemon, fresh herbs, and tender spring vegetables roasted together for a perfect meal.

Ingredients

Scale
  • 1 whole chicken (about 4 to 5 pounds / 1.8 to 2.3 kg), patted dry
  • 2 lemons (zested and quartered)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin, for best flavor)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon sea salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 cup baby carrots, peeled
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup baby potatoes, halved (Yukon Gold or red potatoes work great)
  • 1 cup sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the whole chicken dry with paper towels to ensure crispiness. Rub the skin all over with olive oil using your hands or a basting brush.
  3. In a small bowl, combine minced garlic, lemon zest, chopped rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken’s skin and inside the cavity. Toss the quartered lemons inside the cavity.
  4. Place the chicken breast-side up on the roasting rack inside your pan. Tuck the wings under to prevent burning. Insert the meat thermometer into the thickest part of the thigh without touching bone.
  5. In a mixing bowl, toss baby carrots, asparagus, baby potatoes, and sugar snap peas with olive oil, salt, and pepper. Spread them evenly around the chicken in the pan.
  6. Place the pan in the preheated oven and roast for about 50-60 minutes. After 30 minutes, baste the chicken with pan juices to keep it moist.
  7. Check doneness when the internal temperature reaches 165°F (74°C). If the skin browns too fast, tent loosely with foil after 40 minutes.
  8. Remove from the oven and let the chicken rest for 10-15 minutes before carving.
  9. Carve the chicken and plate with the roasted spring vegetables. Spoon some of the flavorful pan drippings over the top.

Notes

Drying the chicken skin thoroughly before roasting is key to achieving crispy skin. Use a meat thermometer to ensure the chicken is perfectly cooked. If the skin browns too quickly, tent with foil after 40 minutes. For extra crispiness, sprinkle a tiny pinch of baking powder on the skin along with salt. If vegetables need more roasting time, remove the chicken and roast veggies for an additional 10 minutes at 425°F. Leftovers reheat best in a 350°F oven for 15-20 minutes to maintain crispy skin.

Nutrition

Keywords: roasted chicken, lemon herb chicken, crispy chicken, spring vegetables, easy dinner, gluten-free, comfort food

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