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Crispy Lemon Herb Roasted Chicken

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A simple, no-fuss roasted chicken recipe with a crispy lemon herb crust and a medley of spring vegetables, perfect for a wholesome spring dinner.

Ingredients

Scale
  • 1 whole chicken (about 4 to 5 pounds / 1.8 to 2.3 kg), preferably organic or free-range
  • 2 lemons, 1 sliced for stuffing, 1 for zest and juice
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup baby carrots, peeled
  • 1 cup new baby potatoes, halved
  • 1 cup pearl onions, peeled (optional)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine minced garlic, chopped rosemary, thyme, parsley, olive oil, lemon zest, salt, and pepper to form a paste.
  3. Pat the chicken dry with paper towels. Loosen the skin over the breasts carefully.
  4. Spread half of the herb mixture under the skin, massaging it evenly. Rub the remaining mixture all over the outside of the chicken.
  5. Stuff the chicken cavity with lemon slices and a couple of herb sprigs.
  6. Toss asparagus, baby carrots, new potatoes, and pearl onions with olive oil, salt, and pepper. Spread evenly in a roasting pan or skillet.
  7. Place the chicken on top of the vegetables.
  8. Roast for 50-60 minutes, basting the chicken with pan juices every 15 minutes. After 45 minutes, check the internal temperature; it should reach 165°F (74°C) in the thickest part of the thigh.
  9. Remove chicken and vegetables from oven. Tent chicken loosely with foil and let rest for 10-15 minutes.
  10. Carve the chicken and serve with the roasted vegetables, spooning pan juices over the top.

Notes

Dry the chicken skin thoroughly before applying the herb rub to ensure crispiness. Baste the chicken every 15 minutes for moist, flavorful skin. Rest the chicken after roasting to redistribute juices. If skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully to prevent burning. Vegetables can be removed early if they cook faster than the chicken and kept warm.

Nutrition

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

Find it online: https://twirltaste.com/crispy-lemon-herb-roasted-chicken-recipe-easy-perfect-spring-dinner/