Lemon and Garlic Chicken with Spring Market Vegetab

Name: Lemon and Garlic Chicken with Spring Market Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole young chicken, about 3 1/4 to 3 1/2 pounds; 2 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 2 tablespoons olive oil; 1 large vidalia onion, diced; 3 cloves garlic, finely chopped; 2 large lemons, juice and zest reserved; 1/2 cup dry white wine; 1 to 1 1/2 cups hot chicken stock; 1/2 pound baby carrots with green tops attached; 1/2 pound pencil asparagus; 5 tablespoons butter; Salt and pepper to taste; Fresh thyme leaves

Servings: persons

1 whole young chicken, about 3 1/4 to 3 1/2 pounds
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1 large vidalia onion, diced
3 cloves garlic, finely chopped
2 large lemons, juice and zest reserved
1/2 cup dry white wine
1 to 1 1/2 cups hot chicken stock
1/2 pound baby carrots with green tops attached
1/2 pound pencil asparagus
5 tablespoons butter
Salt and pepper to taste
Fresh thyme leaves

1
Heat the olive oil in a saute pan over medium heat.
2
Add the chicken, skin side down, and brown well before turning to brown the meat side.
3
When the chicken is well browned, add the onions, and cook until golden brown.
4
Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes.
5
Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked.
6
Add additional chicken stock if the pan dries out too quickly.
7
While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter.
8
Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside.
9
Wash the asparagus and cut off any woody stem attached.
10
Put the asparagus into a pot with 1/4 cup water and a tablespoon butter and salt and pepper.
11
Cook over low heat for 2 minutes and set aside.
12
When the chicken is fully cooked, remove from the saute pan and place on a platter.
13
Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole young chicken, about 3 1/4 to 3 1/2 pounds, 2 teaspoons sea salt, 2 teaspoons freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Lemon and Garlic Chicken with Spring Market Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Garlic Chicken with Spring Market Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions