How To Make All-in-one Spring Roast Chicken Recipe
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 pound baby potatoes
- 1 pound carrots, peeled and cut into chunks
- 1 pound asparagus
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Season the chicken with salt, pepper, and minced garlic, both inside and out.
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Squeeze the juice of one lemon all over the chicken and stuff the lemon halves, rosemary, and thyme inside the cavity.
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Tuck the wings under the chicken and tie the legs together with kitchen twine.
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Place the chicken on a roasting pan and surround it with the baby potatoes, carrots, and asparagus. Drizzle olive oil over the vegetables and season with salt and pepper.
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Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender, basting the chicken with its juices halfway through cooking.
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Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
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Serve the roasted chicken with the vegetables and enjoy!
Nutrition
- Calories : 425kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 123mg
- Sodium : 196mg
- Total Carbohydrates : 37g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 32g
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