Ingredients:

  • 1 whole chicken (about 3-4 lbs/ 1.3-1.8 kg), patted dry
  • 2 tablespoons (30 ml) olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh herbs, chopped (rosemary, thyme, parsley)
  • 1 teaspoon (5 ml) sea salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 pound (450g) asparagus, trimmed
  • 1/4 cup (60ml) chicken broth (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, and pepper.
  3. Rub the herb mixture all over the chicken, including under the skin of the breast (if possible). Season cavity with salt and pepper.
  4. Place the chicken in the roasting pan. Roast for 45 minutes.
  5. Toss the asparagus with a tablespoon of olive oil, salt and pepper. Add it to the roasting pan around the chicken.
  6. Continue roasting for another 15-30 minutes, or until the chicken's internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 10 minutes after adding the asparagus. If the pan becomes too dry, add the chicken broth.
  7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  8. Carve the chicken and serve with the roasted asparagus. Drizzle with pan juices.