Simple lemon roasted chicken with spring vegetables

Name: Simple lemon roasted chicken with spring vegetables
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: International
Ingredients: 3.5 lbs whole chickens; 1.33 lbs potatoes; 1 lb carrots; 1 bulb garlic; 0.66 lb green asparagus; 8 radishes; 5 scallions; 1 lemon; 4 tbsp butter (melted); 0.5 cup olive oil; 1.33 cups full-fat Greek yogurt; 0.5 oz chives; 0.5 oz mint; salt; pepper

Based on 11 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"The beauty of this dish is that it really is so simple. If you have a little more time for prep, I'd recommend spatchcocking the chicken (watch our How To Video to see how it's done!). With this technique, the chicken will cook more quickly, cutting the roasting time by about half. The roasting time for any roast chicken though, depends on the size of your chicken. If you have a bigger one, you'll need extend the time accordingly. A general rule of thumb, is that it will take about 30 minutes per pound (500 grams)."

Difficulty

Easy 👌

Preparation

20 min

Baking

70 min

Resting

10 min

Ingredients

2Servings

½ kg

whole chickens

200 g

potatoes

166⅔ g

carrots

⅓ bulb

garlic

100 g

green asparagus

2⅔

radishes

1⅔

scallions

⅓

lemon

16⅔ g

butter (melted)

33⅓ ml

olive oil

100 g

full-fat Greek yogurt

5 g

chives

5 g

mint

salt

pepper

MetricImperial

Utensils

oven, cutting board, knife, paper towels, fine grater, 2 bowls (small), pastry brush, kitchen twine, large bowl, 2 baking sheets

How-To Videos

See all

How to spatchcock a chicken

How to truss a chicken

How to chop green herbs

How to cut up a whole chicken

Nutrition per serving

Cal966

Fat66 g

Protein59 g

Carb35 g

Step 1/ 4
- 200 g potatoes
- 166⅔ g carrots
- ⅓ bulb garlic
- 100 g green asparagus
- 2⅔ radishes
- 1⅔ scallions
- oven
- cutting board
- knife
Preheat the oven to 180°C/350°F. Trim the carrot greens to about 2 cm/ 3/4-in, if you have carrots with greens. Cut the garlic bulb in half widthwise. Trim off the woody ends of the asparagus. Trim greens from radishes. Remove root ends of scallions.
Step 2/ 4
- ½ kg whole chickens
- salt
- ⅓ lemon
- 16⅔ g butter (melted)
- paper towels
- fine grater
- bowl (small)
- pastry brush
- kitchen twine
Pat the chicken dry and rub thoroughly with salt. Zest the lemon and mix it with melted butter in a small bowl. Brush the lemon butter over the entire chicken. Quarter the zested lemon and stuff the chicken with it. Tie the chicken's legs closed with kitchen twine; this will ensure it cooks evenly.
Step 3/ 4
- 33⅓ ml olive oil
- salt
- large bowl
- 2 baking sheets
On a baking sheet, mix all the vegetables with olive oil and some salt. Place the chicken on a second baking sheet and roast in the preheated oven for approx. 30 min. Transfer the vegetables to the oven to roast together with the chicken. Continue roasting for approx. 40 min. more, or until the chicken and vegetables cooked through.
Step 4/ 4
- 5 g chives
- 5 g mint
- 100 g full-fat Greek yogurt
- salt
- pepper
- bowl (small)
While the chicken roasts, finely chop the chives and mint and mix with the Greek yogurt in a small bowl. Season to taste with salt and pepper. Once the chicken and vegetables are done, remove the baking sheet from the oven and let rest briefly, at least 10 min. Serve everything with the herby yogurt dip. Enjoy!
Enjoy your meal!