Spring Skillet Roasted Lemon Chicken and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon-roasted chicken with spring vegetables like asparagus and artichokes cooked in a single skillet. Hands-off and flavorful with minimal cleanup, ideal for relaxed weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 inch fresh ginger, grated
- 1 tablespoon smoked paprika
- 1-2 teaspoons cayenne pepper
- kosher salt and pepper
- 1 (3 1/2 to 4) pound whole chicken, backbone removed and butterflied*
- 2 lemons, 1 sliced and 1 for juicing
- 1 yellow onion, sliced
- 2 cloves garlic, smashed
- 1 pound mixed baby spring potatoes, halved if large
- 1/2 cup dry white wine
- 1 bunch asparagus ends trimmed
- 1/2 cup marinated artichokes
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 523mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 771mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.