Description
A delightful lemon roasted spring chicken recipe featuring bone-in, skin-on chicken pieces cooked alongside fresh asparagus, peas, and aromatic onions, all roasted to perfection with garlic, oregano, and lemon for a bright, flavorful meal. Served with crusty bread, this easy oven-roasted dish perfectly balances juicy chicken with tender seasonal vegetables.
Ingredients
Scale
Chicken and Vegetables
- 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
Seasonings and Liquids
- 1 heaped tbsp dried oregano
- 2 tbsp olive oil
- 100ml chicken stock
- 25g butter
To Serve
- Crusty bread, to serve
Instructions
- Prepare oven and ingredients: Preheat the oven to 200°C (180°C fan) or gas mark 6. Arrange chicken pieces, quartered onions, bashed garlic cloves (unpeeled), lemon slices, trimmed asparagus, and peas in a single layer in a roasting tin.
- Season and oil: Sprinkle dried oregano over the ingredients, drizzle with olive oil, and pour chicken stock over the mixture. Stir gently to combine everything well, then evenly dot the 25g butter over the chicken pieces and season with salt and pepper to taste.
- Cover and roast: Cover the roasting tin tightly with foil and bake in the preheated oven for 30 minutes to allow the chicken to start cooking and vegetables to soften.
- Uncover and finish roasting: Remove the foil and continue to bake for an additional 20-30 minutes until the chicken is fully cooked through, juices run clear, and the vegetables are tender.
- Crisp the chicken skin: Turn the grill to high and place the tin under the grill for a few minutes to crisp up the chicken skin. Monitor carefully to prevent the asparagus from burning.
- Serve: Serve the chicken and vegetables straight from the tin or transfer to a platter. Accompany with crusty bread to mop up the delicious pan juices.
Notes
- Use bone-in, skin-on chicken pieces for juicier, more flavorful results.
- Ensure asparagus ends are trimmed to remove woody parts before cooking.
- Keep garlic unpeeled during roasting; bashing helps release flavor while protecting cloves.
- Covering the roasting tin initially helps keep the chicken moist and tender.
- Grilling at the end crisps the skin without overcooking the vegetables.
- Serve with crusty bread to soak up the tasty pan juices.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Roasting
- Method: Roasting
- Cuisine: British
Keywords: lemon roasted chicken, spring chicken recipe, roasted asparagus and chicken, lemon garlic chicken, one pan chicken dinner
