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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 family dinners and special occasions.

Ingredients

Scale
  • Whole chicken (about 4 lbs / 1.8 kg), preferably free-range or organic
  • 1 large lemon, zested and sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup baby carrots (about 150g), peeled
  • 1 bunch asparagus (about 250g), trimmed
  • 1 pound new potatoes (about 450g), halved or quartered if large
  • ½ cup green peas (fresh or frozen)
  • ½ cup chicken broth or water (120ml)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine softened butter, olive oil, minced garlic, lemon zest, chopped rosemary, thyme, parsley, salt, and pepper. Mix until well blended to make the herb butter.
  3. Remove any giblets from the chicken and pat the chicken dry with paper towels.
  4. Carefully slide your fingers under the skin of the chicken breasts and thighs without tearing it. Spread about two-thirds of the herb butter evenly under the skin, massaging gently to distribute the flavor.
  5. Rub the remaining herb butter all over the outside of the chicken. Tuck lemon slices inside the cavity and under the skin where possible.
  6. Season the cavity with salt and pepper. Optionally, truss the legs with kitchen twine to keep the chicken compact during roasting.
  7. In a mixing bowl, toss baby carrots, halved potatoes, and asparagus with a drizzle of olive oil, salt, and pepper.
  8. Arrange the vegetables evenly in a roasting pan and pour chicken broth or water over them to keep them moist.
  9. Place the chicken on top of the vegetables, breast side up.
  10. Roast in the preheated oven for about 50-60 minutes. Halfway through, baste the chicken with pan juices and turn the vegetables for even cooking.
  11. Check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part of the thigh.
  12. In the last 5 minutes of roasting, add green peas on top of the vegetables to steam without overcooking.
  13. Remove the chicken from the oven and tent with foil. Let it rest for 10-15 minutes before carving.
  14. Serve warm with the roasted spring vegetables and spoon pan juices over the chicken and veggies.

Notes

Patting the chicken dry is essential for crispy skin. Sliding herb butter under the skin infuses flavor and keeps the meat moist. Let the chicken rest after roasting to lock in juices. Add delicate vegetables like peas in the last few minutes to avoid mushiness. For extra crispy skin, broil for 2-3 minutes at the end, watching closely to avoid burning. Let chicken come to room temperature before roasting for even cooking.

Nutrition

Keywords: roasted chicken, lemon herb chicken, crispy chicken, spring vegetables, easy dinner, family meal, gluten-free, dairy-free option

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