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Lemon and Garlic Chicken with Spring Market Vegetables


Lemon and Garlic Chicken with Spring Market Vegetables recipe















1 whole chicken
2 teaspoons sea salt
2 teaspoons black pepper
freshly ground
2 tablespoons olive oil
1 large sweet vidalia onions
3 cloves garlic
finely chopped
2 large lemons
juice and zest reserved
½ cup white wine
½ cups chicken broth
½ pound baby carrots
with green tops attached
½ pound asparagus
5 tablespoons butter
salt and black pepper
to taste


Cut the chicken into 1/8-ths, separating the wings, legs, thighs, and breasts, and season the chicken parts with salt and pepper.

Heat the olive oil in a sauté pan over medium heat. Add the chicken, skin side down, and brown well before turning to brown the meat side. When the chicken is well browned, add the onions, and cook until golden brown.

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.

Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked. Add additional chicken stock if the pan dries out too quickly.

While the chicken is cooking, peel the carrots and place them in a saucepan with ¼ cup water and a tablespoon butter. Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside.

Wash the asparagus and cut off any woody stem attached. Put the asparagus into a pot with ¼ cup water and a tablespoon butter and salt and pepper. Cook over low heat for 2 minutes and set aside.

When the chicken is fully cooked, remove from the sauté pan and place on a platter. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 13870% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 689mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 87% Vitamin C 28%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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