Simple lemon roasted chicken with spring vegetables

Simple lemon roasted chicken with spring vegetables

Based on 9 ratings
Hanna Reder

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
bulb
garlic
100 g
green asparagus
2⅔
radishes
1⅔
scallions
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

how-to-spatchcock-a-chicken-en

How to spatchcock a chicken

how-to-truss-a-chicken

How to truss a chicken

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

Nutrition per serving

Cal966
Fat66 g
Protein59 g
Carb35 g
  • Step 1/4

    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.
    • 200 g potatoes
    • 166⅔ g carrots
    • 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

    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.
    • ½ kg whole chickens
    • salt
    • 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

    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.
    • 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

    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!
    • 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!

    Simple lemon roasted chicken with spring vegetables

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