Roasted Lemon-Herb Chicken with Spring Asparagus
A simple weeknight roast chicken dish highlighting tender spring asparagus and fresh herbs, offering a comforting, seasonally inspired meal that's easy to prepare.
Overview
This roasted lemon-herb chicken with spring asparagus is an elegant yet straightforward dish perfect for a weeknight dinner. Juicy, tender chicken is infused with fresh herbs and bright lemon flavors, roasted to golden perfection alongside crisp-tender asparagus. The recipe celebrates seasonal produce with minimal fuss, making it accessible and flavorful.
Why you’ll love it
- Simple one-pan meal minimizes cleanup.
- Fresh herbs and lemon brighten the rich roast chicken flavor.
- Spring asparagus adds a tender, vibrant vegetable side naturally cooked with the chicken.
- Perfectly balanced for a comforting yet light dinner.
Ingredient notes
- Whole chicken: Use a fresh or fully thawed whole chicken weighing about 1.5 kg (3.3 lbs) for even roasting.
- Asparagus: Choose firm, bright green asparagus with closed tips for tenderness.
- Fresh herbs: A mix of thyme, rosemary, and parsley gives classic aroma—feel free to adjust based on preference.
- Lemon: Both zest and slices are used to infuse vibrant citrus flavor.
Serving & storage
- Serve immediately with pan juices spooned over the chicken and asparagus.
- Leftovers can be refrigerated in airtight containers for up to 3 days.
- Reheat gently in the oven or microwave to preserve moisture.
- For food safety, ensure leftover chicken is reheated to at least 74°C (165°F) before eating.
Chef tips
- Use a meat thermometer to ensure perfectly cooked chicken and avoid undercooking.
- Resting the chicken after roasting helps juice redistribute for moist meat.
- Trim asparagus by snapping off the woody ends where they naturally break.
- If asparagus tips brown too quickly, cover loosely with foil in the last 10 minutes of roasting.
Ingredients
- 1 whole (about 1.5 kg / 3.3 lbs)chicken, patted dry
- 1 bunch (about 400 g / 14 oz)spring asparagus, trimmed
- 1lemon, zested and sliced into thin rounds
- 4 clovesgarlic, smashed
- 2 tbspfresh thyme leaves
- 2 tbspfresh rosemary, chopped
- 2 tbspfresh parsley, chopped
- 3 tbspolive oil
- 1 tspkosher salt
- ½ tspfreshly ground black pepper
Equipment
- roasting pan or rimmed baking sheet
- kitchen twine (optional)
- meat thermometer
- mixing bowl
Nutrition per serving
- Calories450
- Protein45 g
- Carbs8 g
- Fat22 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Remove the chicken giblets if present and pat the chicken dry with paper towels.
Step 2
In a small bowl, combine olive oil, lemon zest, thyme, rosemary, parsley, salt, and pepper. Rub this herb mixture all over the chicken, including under the skin where possible.
Step 3
Stuff the chicken cavity with smashed garlic cloves and a few lemon slices. Tie the legs together with kitchen twine if desired for even cooking.
Step 4
Place the chicken breast side up in the roasting pan. Arrange the asparagus around the chicken, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Scatter remaining lemon slices on top of asparagus.
Step 5
Roast in the preheated oven for about 60 minutes, or until the chicken's internal temperature reaches 75°C (165°F) when checked with a meat thermometer in the thickest part of the thigh.
Step 6
About 40 minutes into roasting, baste the chicken with pan juices to keep it moist. Continue roasting until done and the asparagus is tender yet crisp.
Step 7
Remove from oven and let the chicken rest for 10 minutes before carving. Serve the sliced chicken alongside the asparagus, drizzled with pan juices.
Tags
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