Garlic Herb Roasted Chicken with Spring Vegetables
A simple and flavorful roasted chicken dish featuring a medley of seasonal spring vegetables like asparagus, baby carrots, and new potatoes, seasoned with garlic, fresh herbs, and lemon. This easy roast method ensures juicy poultry with crisp-skinned perfection, perfect for a wholesome weeknight dinner.
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Overview
This Garlic Herb Roasted Chicken with Spring Vegetables is a perfect balance of juicy poultry and vibrant, tender spring vegetables. The chicken is seasoned with a fragrant blend of fresh garlic, rosemary, thyme, and lemon zest, bringing a fresh and earthy aroma to the dish. Roasting everything together in one pan allows the flavors to meld beautifully, resulting in a wholesome and satisfying meal ideal for a weeknight dinner.
Why you’ll love it
- Juicy, flavorful chicken with crisp, golden skin.
- Seasonal spring vegetables like asparagus, baby carrots, and new potatoes offer a healthy, colorful side.
- One-pan roasting simplifies cooking and cleanup.
- Fresh herbs and lemon brighten the dish beautifully.
Ingredient notes
- Whole chicken: Use a fresh or fully thawed chicken, approximately 1.8–2 kg (4–4.5 lbs) for best results.
- Spring vegetables: Baby carrots, new potatoes, and asparagus work best for seasonal freshness; you can substitute with similar vegetables if needed.
- Fresh herbs: Rosemary and thyme complement the garlic and lemon perfectly; if unavailable, dried herbs can be used in smaller quantities.
- Olive oil: Provides richness and helps the chicken skin crisp up during roasting.
Serving & storage
Serve the roasted chicken carved with the spring vegetables on the side, accompanied by a simple green salad or crusty bread if desired. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave before serving. For food safety, ensure the chicken is thoroughly cooled before refrigerating.
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Chef tips
- Ensure the chicken is fully thawed before cooking to allow even cooking throughout.
- Use a meat thermometer to confirm the chicken is safely cooked to 75°C (165°F).
- Resting the chicken after roasting locks in the juices for maximum juiciness.
- If you do not have fresh herbs, use 1 teaspoon each of dried rosemary and thyme, adding them to the marinade with olive oil and garlic.
Ingredients
- 1 whole (1.8–2 kg)chicken, patted dry
- 500 gbaby carrots
- 400 gnew potatoes, halved
- 250 gasparagus, trimmed and cut into 5 cm pieces
- 5 clovesgarlic, minced
- 2 tbspfresh rosemary, chopped
- 2 tbspfresh thyme, chopped
- 1lemon, zested and juiced
- 3 tbspolive oil
- to tastesalt and freshly ground black pepper
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Equipment
- oven
- roasting pan or large shallow baking dish
- kitchen knife
- cutting board
- measuring spoons
- tongs
Nutrition per serving
- Calories480
- Protein45 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Preheat the oven to 200°C (390°F). Pat the whole chicken dry with paper towels to ensure crisp skin.
Step 2
In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, olive oil, salt, and pepper to make the herb marinade.
Step 3
Rub the herb marinade all over the chicken, including under the skin of the breast if possible, and inside the cavity.
Step 4
Place the chicken in the roasting pan breast side up. Arrange baby carrots and halved new potatoes around the chicken. Season the vegetables with a little salt, pepper, and a drizzle of olive oil.
Step 5
Roast the chicken and vegetables in the preheated oven for 50 minutes.
Step 6
After 50 minutes, add the asparagus pieces around the chicken in the roasting pan. Continue roasting for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) at the thickest part of the thigh and the vegetables are tender.
Step 7
Remove the pan from the oven and let the chicken rest for 10–15 minutes before carving. This allows the juices to redistribute for moist meat.
Step 8
Serve the carved chicken with the roasted spring vegetables on the side. Enjoy!
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