Simple lemon roasted chicken with spring vegetables

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!