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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A simple, no-fuss roasted chicken recipe featuring a crispy lemon herb crust and tender spring vegetables, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs / 1.8 kg), skin on
  • 2 medium lemons (1 for zest and juice, 1 sliced for roasting)
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 3 tbsp olive oil (extra virgin preferred)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • About 4 cups spring vegetables (baby carrots, asparagus tips, pearl onions, fingerling potatoes)
  • Optional: ¼ cup white wine or chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine the zest of one lemon, juice from half the lemon, minced garlic, chopped thyme and rosemary, olive oil, kosher salt, and black pepper to create a fragrant herb lemon paste.
  3. Pat the chicken dry with paper towels to ensure crispiness. Rub the herb mixture all over the chicken, including under the skin by loosening it gently and spreading some rub underneath.
  4. Truss the chicken with kitchen twine by tying the legs together and tucking the wings under the body for even cooking.
  5. Arrange the spring vegetables in a roasting pan. Toss them lightly with olive oil, salt, and pepper. Scatter lemon slices among the vegetables.
  6. Place the chicken breast side up on top of the vegetables. If using, pour white wine or chicken broth into the bottom of the pan to keep moisture.
  7. Roast in the oven for 50 to 60 minutes. Check after 45 minutes and baste the chicken with pan juices if desired. The skin should be golden and crisp, and the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
  8. Remove the chicken from the oven and let it rest for 10 to 15 minutes to allow juices to redistribute.
  9. Serve the chicken sliced alongside the roasted spring vegetables, drizzling pan juices over everything for extra flavor.

Notes

Dry the chicken skin thoroughly before applying the herb rub for maximum crispiness. Use a meat thermometer to ensure the chicken reaches 165°F (74°C). Let the chicken rest after roasting to keep it juicy. Add asparagus halfway through roasting to prevent burning. For a low-carb version, swap potatoes for extra non-starchy vegetables. Reheat leftovers in a 350°F oven for 10-15 minutes to maintain crispiness.

Nutrition

Keywords: roast chicken, lemon herb chicken, crispy chicken, spring vegetables, easy dinner, one-pan meal, healthy chicken recipe

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