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Easy Roast Chicken with Asparagus and Leeks

Easy Roast Chicken with Asparagus and Leeks
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This recipe features a succulent roast chicken complemented by tender asparagus and sweet leeks, all cooked together for a flavorful and easy meal.

Ingredients

Scale
  • 1 (3-4 pound) whole chicken
  • 1 pound asparagus, trimmed
  • 2 medium leeks, white and light green parts only, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, combine the olive oil, thyme, garlic powder, onion powder, black pepper, and salt. Mix well.
  4. Rub the olive oil mixture all over the chicken, including under the skin.
  5. Place the lemon halves inside the chicken cavity.
  6. Arrange the asparagus and sliced leeks in a single layer at the bottom of a roasting pan.
  7. Place the seasoned chicken on top of the vegetables in the roasting pan.
  8. Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
  9. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  10. Serve the carved chicken with the roasted asparagus and leeks.

Notes

  • For extra crispy skin, pat the chicken very dry before seasoning.
  • If the vegetables are browning too quickly, you can cover the pan with foil for the last 15-20 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/easy-roast-chicken-with-asparagus-and-leeks/