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Crispy Lemon Herb Roasted Chicken Recipe With Spring Vegetables

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A flavorful and easy roasted chicken recipe featuring a zesty lemon herb rub and tender spring vegetables, perfect for a comforting and fresh meal.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs / 1.8–2.3 kg), preferably organic or free-range
  • 2 lemons (zested and juiced; one lemon thinly sliced)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 3 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 cup baby carrots, peeled
  • 1 cup asparagus spears, trimmed
  • 1 cup baby new potatoes, halved
  • 1 cup sugar snap peas, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: Fresh parsley, chopped (for garnish)
  • Optional: 1 tablespoon butter, melted (to brush on chicken skin for extra crispiness)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry inside and out with paper towels.
  3. Gently loosen the skin over the breasts and thighs without tearing.
  4. In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, olive oil, about 1 teaspoon salt, and about ½ teaspoon pepper. Mix well.
  5. Spread half the herb mixture under the skin directly onto the meat, then rub the remaining mixture all over the skin.
  6. Stuff the cavity with lemon slices and a few sprigs of thyme or rosemary if available.
  7. Toss baby carrots, asparagus, potatoes, and sugar snap peas with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  8. Arrange the vegetables in a single layer in a roasting pan or skillet.
  9. Place the chicken breast-side up on top of the vegetables and tuck wing tips under the body.
  10. Roast for about 1 hour to 1 hour 15 minutes (15-20 minutes per pound). Halfway through, baste the chicken with pan juices and rotate the pan for even cooking.
  11. Check doneness with a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C). If no thermometer, pierce the thigh and ensure juices run clear.
  12. Remove from oven and tent loosely with foil. Let rest for 10-15 minutes before carving.
  13. Optional: Brush the skin with melted butter for extra crispiness.

Notes

Dry the chicken thoroughly before seasoning to ensure crispy skin. Rest the chicken after roasting to keep it juicy. Add asparagus and peas in the last 15 minutes if you prefer them tender-crisp. Cover vegetables loosely with foil if they brown too quickly. Use a meat thermometer for best results.

Nutrition

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

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