Introduction

This lemon roasted spring chicken with asparagus is a simple, flavorful one-pan meal perfect for any night of the week. Tender chicken pieces roast alongside fresh vegetables, infused with bright lemon and aromatic oregano. It’s an easy, satisfying dish served with crusty bread to soak up all the delicious juices.

A white rectangular baking dish filled with six pieces of golden-brown roasted chicken thighs arranged evenly inside. Between the chicken pieces, there are green asparagus spears laid diagonally across the dish, bright green peas scattered in small clusters, and large roasted onion wedges with a light char on the edges. Thin lemon slices, some browned from roasting, are placed on top and around the chicken. The dish rests on a white marbled surface with a blue and white striped cloth towel partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken pieces (thighs or drumsticks), bone-in, skin-on

2 small onions, cut into quarters

6 garlic cloves, unpeeled, bashed

1 lemon, sliced and pips removed

500g asparagus, woody ends trimmed

100g fresh or frozen peas

1 heaped tbsp dried oregano

2 tbsp olive oil

100ml chicken stock

25g butter

Crusty bread, to serve

Instructions

Step 1: Preheat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic cloves, lemon slices, asparagus, and peas in a roasting tin in a single layer.

Step 2: Sprinkle the dried oregano over the ingredients, drizzle with olive oil, and pour over the chicken stock. Stir gently to combine everything well.

Step 3: Dot the butter over the chicken pieces and season generously with salt and pepper. Cover the roasting tin with foil.

Step 4: Bake covered for 30 minutes, then remove the foil and continue roasting for another 20-30 minutes until the chicken is cooked through and the vegetables are tender.

Step 5: Turn the grill to high and place the tin under it for a few minutes to crisp the chicken skin, watching carefully to avoid burning the asparagus.

Step 6: Serve the roasted chicken and vegetables straight from the tin or on a platter with crusty bread to mop up the flavorful juices.

Tips & Variations

Use bone-in, skin-on chicken pieces for juicier meat and a crispier skin.

If fresh peas aren’t available, frozen peas work just as well—add them slightly earlier to ensure they heat through.

For extra flavor, add a handful of fresh herbs like thyme or rosemary before roasting.

Swap asparagus for green beans or tender broccoli florets according to your preference.

Make sure to baste the chicken with the pan juices halfway through cooking for added moisture.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Yes, you can substitute chicken breasts, but they may cook faster and are leaner, so monitor cooking time carefully to avoid drying out. Bone-in, skin-on pieces work best for flavor and moisture.

Do I need to peel the garlic cloves?

No, keep the garlic unpeeled and bashed gently to release flavor without overwhelming the dish. The skins help mellow the garlic during roasting.