Pin Recipe This dish highlights a whole roasted chicken seasoned with olive oil, lemon, rosemary, and thyme. Tender baby potatoes, carrots, asparagus, sugar snap peas, and red onion roast alongside, infused with fresh herbs and lemon zest. The chicken is basted and finished with butter for a golden, flavorful crust. Perfectly balanced flavors and textures make this an ideal centerpiece for a satisfying meal.
Preparation is simple: season the chicken and arrange vegetables in a roasting pan, then cook at 200°C. Adding fresh vegetables partway through roasting ensures they remain crisp and vibrant. Resting the chicken before carving allows juices to redistribute, yielding a moist result. This dish pairs beautifully with crisp white or light red wines.
The first time I made this roasted chicken, my tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking. That's when I knew this recipe was something special. There's something almost magical about how rosemary, lemon, and roasting chicken transform a kitchen into the coziest place on earth.
I made this for my parents last spring when they came to visit, and my dad actually went back for thirds. He kept talking about how the asparagus and snap peas were perfectly tender crisp. Mom asked for the recipe before she even finished her plate.
Ingredients
- Whole chicken: About 1.5 kg, pat it completely dry before seasoning for crispy skin
- Olive oil: Helps the skin brown beautifully and keeps the meat moist
- Kosher salt: Use generously, it's the foundation of good flavor
- Freshly ground black pepper: Add it right before roasting for the best aroma
- Baby potatoes: Halved so they roast evenly and soak up pan juices
- Baby carrots: Trimmed and peeled, they become naturally sweet in the oven
- Asparagus: Cut into 5 cm pieces, added later so they don't overcook
- Sugar snap peas: Add these at the same time as asparagus for perfect crunch
- Red onion: Cut into wedges, it becomes sweet and mellow when roasted
- Garlic cloves: Smashed so they roast soft and spreadable
- Fresh rosemary and thyme: These woody herbs stand up beautifully to roasting
- Fresh parsley: Chopped for garnish, adds a fresh bright finish
- Lemon: Both zest and halves, lemon inside the chicken keeps it incredibly moist
- Chicken broth: Creates steam and flavorful pan juices for basting
- Unsalted butter: Dotting the chicken near the end makes the skin golden and glossy
Instructions
- Preheat and prepare the chicken:
- Preheat your oven to 200°C (400°F). Pat the chicken completely dry with paper towels. Rub the skin all over with olive oil, then sprinkle generously with salt and pepper.
- Stuff the cavity:
- Place the lemon halves, 1 rosemary sprig, and 2 thyme sprigs inside the chicken cavity. This infuses the meat from the inside out with incredible flavor.
- Position the chicken:
- Place the chicken breast side up in a large roasting pan or ovenproof skillet. Make sure it's centered so vegetables can surround it evenly.
- Arrange the first wave of vegetables:
- Scatter the potatoes, carrots, onion wedges, and smashed garlic cloves around the chicken. Drizzle them with a little extra olive oil and season with salt and pepper.
- Add herbs and start roasting:
- Tuck the remaining rosemary and thyme sprigs among the vegetables. Roast everything for 50 minutes, basting the chicken with pan juices halfway through cooking.
- Add delicate vegetables:
- Remove the pan from the oven. Toss in the asparagus pieces and sugar snap peas, arranging them around the chicken. These cook faster so they join the party later.
- Finish with butter and zest:
- Dot the chicken skin with softened butter and sprinkle lemon zest over everything. Pour the chicken broth or water into the pan to create more juices.
- Final roast and rest:
- Return to the oven for 20 more minutes until the chicken is golden and a thermometer reads 75°C (165°F) in the thickest part of the thigh. Let the chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve surrounded by those gorgeous vegetables.
Pin Recipe This recipe has become my go to for Sunday dinners and dinner parties alike. There's something so satisfying about putting one pan on the table and watching everyone dig in.
Making It Your Own
I've tried swapping fingerling potatoes for baby potatoes when I want something more colorful on the plate. Sweet potatoes work beautifully too and add lovely sweetness to the pan.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the richness beautifully. On cooler evenings, a light Pinot Noir brings out the earthy notes from the roasted vegetables.
Meal Prep Magic
The leftovers make incredible lunches the next day. I love tucking pieces of chicken and vegetables into a warm wrap or serving them over mixed greens.
- Store everything in the refrigerator for up to 3 days
- Reheat gently so the chicken stays moist
- The vegetables are just as delicious at room temperature
Pin Recipe There's nothing quite like the sound of a knife cutting through perfectly roasted crispy chicken skin. Enjoy every bite of this simple yet stunning meal.
Recipe FAQs
- → How do I ensure the chicken stays moist during roasting?
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Pat the chicken dry before seasoning and baste with pan juices halfway through cooking. Resting the bird after roasting also helps retain moisture.
- → When should I add the asparagus and sugar snap peas?
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Add these vegetables after the initial 50 minutes of roasting to keep their texture crisp and bright.
- → Can I prepare this dish ahead of time?
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Marinating the chicken with herbs, olive oil, and lemon zest for up to 24 hours before roasting enhances the flavor and can be done ahead.
- → What are good wine pairings with this meal?
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A crisp Sauvignon Blanc or light Pinot Noir complements the delicate herbs and roasted flavors perfectly.
- → What tools are recommended for this preparation?
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A large roasting pan or ovenproof skillet, a meat thermometer for doneness, and a sharp carving knife improve cooking and serving ease.
