A staff report
A delightful recipe to welcome the vibrant flavors of spring is “Lemon Herb Roasted Chicken with Spring Vegetables”. This dish celebrates the fresh produce of the season while delivering a burst of citrusy and herbaceous goodness. Here’s how to prepare it:
Ingredients:
– 1 whole chicken (about 4-5 pounds), giblets removed
– 2 lemons, sliced
– 4 cloves of garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme leaves
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 1 pound baby potatoes, halved
– 1 bunch of asparagus, trimmed
– 1 cup cherry tomatoes
– 1 tablespoon honey (optional)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper. Stuff the cavity with half of the lemon slices, minced garlic, rosemary, and thyme. Tie the legs together with kitchen twine for even cooking.
3. Season the Chicken: Rub the olive oil all over the chicken, then season the entire surface with salt, pepper, and the remaining herbs. Arrange the remaining lemon slices on top of the chicken.
4. Roast the Chicken: Place the seasoned chicken in a roasting pan or a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
5. Prepare the Vegetables: While the chicken is roasting, prepare the vegetables. In a bowl, toss the halved baby potatoes and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Place the cherry tomatoes on the same baking sheet. If desired, drizzle the vegetables with honey for added sweetness.
6. Roast the Vegetables: Once the chicken has been roasting for about 30 minutes, add the baking sheet of vegetables to the oven. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Arrange the roasted vegetables around the carved chicken on a serving platter. Garnish with freshly chopped parsley for a pop of color and freshness.
8. Enjoy: Serve the lemon herb roasted chicken with spring vegetables hot and enjoy the burst of flavors and aromas that capture the essence of springtime.
This recipe is perfect for a family dinner or a festive spring gathering, bringing together the best of seasonal ingredients in a delicious and wholesome meal.
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