Lemon Roasted Spring Chicken with Asparagus
Experience the vibrant flavors of spring with this Lemon Roasted Spring Chicken, complemented by tender asparagus and sweet peas. It’s a delightful dish that brings fresh seasonal ingredients to your table.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 whole chicken, jointed
- 2 onions, cut into wedges
- 3 garlic cloves, unpeeled
- 1 lemon, thinly sliced
- 2 bunches of asparagus, trimmed
- 200g frozen peas
- 2 tbsp olive oil
- 1 tbsp dried oregano
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken pieces, onion wedges, garlic cloves, and lemon slices in a large roasting tin. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper.
- Cover the roasting tin with foil and bake in the preheated oven for 30 minutes.
- Remove foil and add trimmed asparagus and frozen peas to the roasting tin around the chicken. Bake uncovered for another 20-30 minutes, or until chicken is cooked through and vegetables are tender.
- If desired, grill the chicken for a few minutes under a broiler to crisp up the skin.
Nutrition
- Calories: 480
- Sugar: 6g
- Sodium: 340mg
- Fat: 29g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 130mg