Roasted Chicken with Spring Vegetables and Lemon Honey Sauce
Elevate your dinner table with this irresistible Roasted Chicken with Spring Vegetables and Lemon Honey Sauce, a recipe that celebrates fresh, seasonal flavors in every bite. This dish features a tender, golden-brown whole chicken nestled on a bed of colorful spring vegetables—baby potatoes, carrots, asparagus, and red onion—all roasted to perfection. Infused with the bright, citrusy essence of lemon, aromatic garlic, and fresh thyme, this one-pan wonder is as aromatic as it is flavorful. The showstopper? A luscious lemon honey sauce that adds a hint of sweetness and tang, perfectly complementing the roasted chicken and vegetables. With simple ingredients, easy preparation, and an exquisite presentation, this recipe is ideal for Sunday dinners, family gatherings, or any occasion that calls for a wholesome, crowd-pleasing meal. Serve it up with those golden juices drizzled on top, and you’ve got a dish that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 1 piece (about 4 lbs) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 pieces Lemon
- 2 tablespoons Honey
- 4 cloves Garlic cloves
- 6 sprigs Fresh thyme sprigs
- 4 medium-sized Carrots
- 1 pound Asparagus spears
- 1.5 pounds Baby potatoes
- 1 large Red onion
- 0.5 cup Chicken stock
- 2 tablespoons Butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Rub 2 tablespoons of olive oil all over the chicken, then season it generously with salt and black pepper, both on the outside and inside the cavity.
Slice 1 lemon in half and place both halves inside the cavity of the chicken along with 2 garlic cloves and 3 thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
In a large roasting pan, arrange the baby potatoes, carrots (cut into 2-inch pieces), red onion (cut into wedges), and remaining garlic cloves. Drizzle 1 tablespoon of olive oil over the vegetables, and season with salt and pepper. Toss everything to coat evenly.
Place the prepared chicken on top of the vegetable bed in the roasting pan.
Roast in the preheated oven for 60-70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh and the vegetables are tender. Baste the chicken with its juices halfway through cooking.
While the chicken roasts, prepare the lemon honey sauce. In a small saucepan, combine the juice of 1 lemon, honey, chicken stock, and butter. Bring the mixture to a simmer over medium heat and cook for 4-5 minutes until slightly thickened. Stir occasionally.
Ten minutes before the chicken is done, arrange the asparagus spears around the chicken in the roasting pan. Return the pan to the oven for the final minutes of roasting.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the spring vegetables and drizzle the lemon honey sauce over the top. Garnish with the remaining thyme sprigs and lemon wedges if desired.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1555 mg | 33% | |
*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.
