Description

This vibrant Lemon Roasted Spring Chicken with Asparagus recipe features tender, bone-in chicken pieces roasted with fresh asparagus, peas, onions, garlic, and fragrant oregano, all brought together with a zesty lemon twist. Cooked in the oven and finished under a hot grill for perfectly crisp skin, this dish is a wholesome and flavorful springtime meal served with crusty bread to soak up the savory juices.

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

Seasoning and Liquids

1 heaped tbsp dried oregano
2 tbsp olive oil
100ml chicken stock
25g butter

To Serve

Crusty bread

Instructions

Preheat oven and prepare ingredients. Heat the oven to 200°C (180°C fan)/gas mark 6. Arrange the chicken pieces, onion wedges, whole garlic cloves, lemon slices, asparagus, and peas in a single layer inside a roasting tin.
Season and add liquids. Sprinkle the oregano evenly over the ingredients, drizzle with olive oil, and pour the chicken stock over everything. Stir gently to combine and distribute the seasoning and liquids evenly.
Add butter and initial bake. Dot the butter over the tops of the chicken pieces, season well with salt and pepper, then cover the entire roasting tin with foil. Bake in the preheated oven for 30 minutes to allow the chicken and vegetables to start cooking and infuse with flavors.
Remove foil and continue roasting. Take off the foil and bake for an additional 20 to 30 minutes until the chicken is cooked through, meaning the juices run clear when pierced, and the vegetables are tender.
Grill to finish and serve. Switch on the grill to high heat. Place the roasting tin under the grill for a few minutes to crisp up the chicken skin to a golden brown, ensuring you watch carefully so the asparagus does not burn. Serve the dish straight from the tin or transfer to a platter, accompanied by crusty bread to mop up the flavorful cooking juices.

Notes

Choose bone-in, skin-on chicken thighs or drumsticks for optimal flavor and moisture retention during roasting.
Keeping the garlic unpeeled while bashing helps mellow its flavor and prevents it from burning.
Covering the tin with foil initially keeps the chicken moist, while removing it later allows the skin to brown beautifully.
If fresh peas are unavailable, frozen peas can be used without compromising taste or texture.
Use a roasting tin large enough to hold all ingredients in a single layer for even cooking.
Watch carefully when grilling to avoid overcooking or burning the asparagus.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Main Course
Method: Roasting
Cuisine: British

Keywords: lemon roasted chicken, spring asparagus recipe, roast chicken thighs, one-pan chicken dinner, roasted vegetables, easy spring dinner