Lemon & Herb Roast Chicken with Charred Asparagus

Whole chicken is rubbed with fresh thyme, dill, garlic, olive oil, and lemon, then roasted until golden. Serve with skillet-charred asparagus finished with lemon juice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

In a small bowl, combine your chopped herbs, garlic, olive oil (or melted butter), 1/2 lemon juiced, salt, and pepper. Mix well and set aside.

Step 3

Take the whole chicken out of the package and be sure to remove any giblets that might be wrapped in plastic inside the chicken. Place the whole chicken, breast side up, in a large roasting pan or 9x13-inch glass pan.

Step 4

Pour your herb mixture over the chicken and evenly distribute the seasoning over the entire bird.

Step 5

Roast the chicken for 1 1/2–2 hours until golden brown. You will know it is done if the legs wiggle easily to the touch and the internal temperature has reached at least 165°F. Let the chicken rest for 10 minutes before slicing.

Step 6

While the chicken is resting, bring a large cast-iron skillet to medium-high heat. Add olive oil to the pan to prevent sticking and flash fry your trimmed asparagus. Once charred on one side, turn the asparagus and lower the heat. Sauté until fork-tender (about 7 minutes) and finish with a squeeze of fresh lemon juice. Salt and pepper to taste and enjoy.