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Crispy Lemon Herb Roasted Chicken Recipe with Easy Spring Vegetables

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A flavorful roasted chicken with zesty lemon and fresh herbs paired with vibrant spring vegetables, delivering crispy skin and juicy meat in under 90 minutes.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds / 1.8–2.3 kg), preferably organic or free-range
  • 2 lemons, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 bunch baby carrots, peeled
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, ends trimmed
  • 1 small red onion, quartered
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish
  • Optional: 1 tablespoon honey or maple syrup
  • Optional: almond flour for gluten-free dusting
  • Optional: Greek yogurt or dairy-free coconut yogurt for side sauce

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. Rub the entire bird with olive oil, then season generously with salt and pepper both inside and out.
  3. In a small bowl, combine lemon zest, lemon juice, minced garlic, rosemary, thyme, and a tablespoon of olive oil. Rub this mixture all over the chicken, including under the skin where possible.
  4. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  5. Toss carrots, asparagus, sugar snap peas, and red onion in olive oil, salt, and pepper. If using honey or maple syrup, drizzle it over the veggies.
  6. Place the chicken breast-side up on a roasting rack or pan. Scatter the vegetables around the chicken in a single layer.
  7. Roast in the oven for about 60-70 minutes. Check the veggies after 30 minutes and toss gently to promote even roasting. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving.
  9. Serve the chicken with roasted spring vegetables, sprinkled with fresh parsley.

Notes

Pat chicken skin dry before seasoning for crispiness. Use a meat thermometer to ensure doneness. Let chicken rest after roasting to lock in juices. Toss vegetables halfway through cooking for even browning. If skin isn’t crispy enough, broil for 2-3 minutes watching closely. Can spatchcock chicken for faster cooking. Use almond flour dusting for gluten-free option. Substitute herbs or vegetables seasonally.

Nutrition

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

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