Roast Chicken with Potatoes Lemon and Asparagus
Transform your weeknight dinner with this mouthwatering Roast Chicken with Potatoes, Lemon, and Asparagus recipe—an effortless blend of classic flavors and wholesome ingredients. Featuring a juicy, herb-infused whole chicken roasted to perfection alongside golden baby potatoes and tender asparagus, this one-pan dish is a celebration of simplicity and elegance. Bright notes of zesty lemon and aromatic rosemary elevate the entire meal, while a touch of garlic and paprika adds depth and warmth. Perfect for a family gathering or a cozy dinner party, this recipe pairs minimal prep time with maximum flavor. Serve it straight from the oven for an impressively hearty and nutritious meal that will be the star of your table.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 500 grams baby potatoes
- 300 grams asparagus
- 2 pieces lemon
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 200°C (400°F).
Pat the chicken dry with paper towels and season it inside and out with salt, black pepper, and paprika.
Cut one lemon into quarters and stuff it into the cavity of the chicken along with two garlic cloves and a rosemary sprig.
Place the chicken in the center of a large roasting pan or dish.
Wash and halve the baby potatoes, then toss them in 1 tablespoon of olive oil, a pinch of salt, and black pepper. Scatter them around the chicken in the roasting pan.
Roast the chicken and potatoes in the preheated oven for 55 minutes.
While the chicken is roasting, trim the tough ends off the asparagus and toss them with 1 tablespoon of olive oil and a pinch of salt.
After 55 minutes, carefully add the asparagus to the roasting pan, arranging them around the chicken and potatoes.
Slice the second lemon into thin rounds and lay them over the asparagus and potatoes for extra flavor.
Continue roasting for another 20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part of the breast.
Remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving.
Serve the roasted chicken with the potatoes, asparagus, and lemon slices for a bright and hearty meal.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
