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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A flavorful and crispy roast chicken infused with lemon and fresh herbs, served with vibrant spring vegetables. Perfect for a quick, impressive spring dinner.

Ingredients

  • Whole Chicken (about 4 to 5 pounds / 1.8 to 2.3 kg), preferably organic or free-range
  • Fresh Lemons (2 medium) – one for zest and juice, one cut into wedges for roasting
  • Fresh Thyme (about 3 sprigs, fresh preferred; dried works but less aromatic)
  • Fresh Rosemary (2 sprigs)
  • Fresh Parsley (a handful, chopped, for garnish)
  • Garlic (4 cloves, minced)
  • Olive Oil (3 tablespoons, extra virgin preferred)
  • Unsalted Butter (3 tablespoons, softened, optional but recommended)
  • Baby Carrots (1 cup / 150 g, peeled)
  • Asparagus (1 bunch / 300 g, trimmed)
  • Baby Potatoes (1 pound / 450 g, halved)
  • Snap Peas (1 cup / 100 g, optional)
  • Salt and Freshly Ground Black Pepper to taste
  • Optional: Pinch of crushed red pepper flakes or swap in lemon thyme

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove giblets from the chicken if present and pat the chicken dry inside and out with paper towels. Let it rest at room temperature for 20 minutes.
  3. In a small bowl, combine softened butter, minced garlic, lemon zest from one lemon, chopped thyme, and rosemary. Season with salt and pepper.
  4. Loosen the skin of the chicken by sliding fingers under the skin over breasts and thighs to create pockets. Spread about two-thirds of the herb butter under the skin evenly. Rub the remaining butter all over the outside of the chicken.
  5. Season the cavity with salt and pepper, then stuff with lemon wedges and a few herb sprigs.
  6. Truss the chicken by tying the legs together with kitchen twine and tucking wing tips under the body.
  7. In a mixing bowl, toss baby carrots, halved baby potatoes, asparagus (reserve asparagus for last 20 minutes), and snap peas with olive oil, salt, pepper, and remaining herbs.
  8. Place the chicken breast-side up in the roasting pan. Scatter carrots and potatoes around the chicken. Set asparagus and snap peas aside for now.
  9. Roast the chicken and vegetables for 45 minutes. Then add asparagus and snap peas around the chicken and roast for another 15-20 minutes until the internal temperature reaches 165°F (74°C) and skin is golden and crispy.
  10. Remove the pan from the oven and tent the chicken loosely with foil. Let it rest for 10-15 minutes before carving.
  11. Carve the chicken and serve with roasted spring vegetables. Garnish with fresh parsley and a squeeze of roasted lemon juice.

Notes

Pat the chicken very dry for crispy skin. Use a meat thermometer to ensure doneness. Rest chicken 10-15 minutes before carving. If skin isn’t crispy enough, broil for 2-3 minutes watching closely. Parboil potatoes if they take longer to cook. Butter under the skin keeps meat juicy. Trussing helps even cooking.

Nutrition

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

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