Crispy Lemon Herb Roasted Chicken
A zesty and juicy roasted chicken with crispy skin, infused with fresh herbs and lemon, served with spring vegetables. Perfect for a quick, flavorful spring dinner.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds / 1.8–2.3 kg), preferably organic or free-range
- 2 large lemons, zest and juice separated
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 medium carrots, peeled and cut into sticks
- ½ cup baby carrots or pearl onions (optional)
- ½ cup chicken broth or white wine
Instructions
- Preheat oven to 425°F (220°C). Lightly oil the roasting pan to prevent sticking.
- Pat the chicken dry with paper towels. Gently loosen the skin around the breasts.
- In a small bowl, combine lemon zest, minced garlic, rosemary, thyme, parsley, salt, pepper, and 2 tbsp olive oil. Rub all over the chicken, under the skin and inside the cavity. Squeeze half a lemon’s juice inside the cavity.
- Tie the chicken legs together with kitchen twine and tuck wing tips under the bird (optional).
- Toss baby potatoes, carrots, asparagus, and optional veggies with 1 tbsp olive oil, salt, and pepper. Spread evenly in the roasting pan.
- Place the chicken breast-side up on top of the vegetables. Pour chicken broth or white wine into the bottom of the pan.
- Roast for 50-60 minutes until the internal temperature reaches 165°F (74°C) at the thickest thigh part. At 30 minutes, baste with pan juices and squeeze remaining lemon juice over the chicken.
- If asparagus or delicate veggies cook too fast, remove after 20-25 minutes and add back later or roast separately.
- Remove chicken from oven and let rest for 10-15 minutes before carving.
- Carve and serve with roasted vegetables, spooning pan juices over the top.
Notes
Pat chicken skin dry before seasoning for crispiness. Roast at high heat (425°F) to render fat and crisp skin. Let chicken rest before carving to keep meat juicy. Baste lightly with pan juices to add flavor without softening skin. Add delicate vegetables like asparagus later to avoid overcooking. A quick 3-5 minute broil at the end can enhance crispiness. Let chicken sit at room temperature for 20 minutes before roasting for even cooking.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 475
- Sugar: 4
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 45
Keywords: roasted chicken, lemon herb chicken, crispy chicken, spring dinner, easy chicken recipe, roasted vegetables, gluten-free, low-carb