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–+ servings
roast chicken with crispy asparagus and lemon shallot yogurt sauce on a sheet pan

425°F Roast Chicken with Crispy Asparagus & Lemon-Shallot Yogurt Sauce

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 1 whole chicken 3-3.5 lb
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • 1 lemon halved
  • 4-5 garlic cloves smashed
  • 1 lb asparagus trimmed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ cup Greek yogurt
  • 1 small shallot finely minced
  • Zest of 1 lemon
  • 1-2 tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 425°F. Line a sheet pan or roasting pan with foil.
  • Pat chicken dry. Rub with olive oil then season with salt, pepper, paprika, garlic powder, onion powder, and thyme. Stuff cavity with half the lemon and smashed garlic.
  • Place chicken breast-side up and roast 55-65 minutes until internal temp hits 165°F in the breast and 175°F in the thigh.
  • Toss asparagus with olive oil, salt, pepper, and garlic powder. Add to the pan for the last 12-15 minutes of roasting.
  • Stir together yogurt, shallot, lemon zest, lemon juice, salt, and pepper. Chill until serving.
  • Rest chicken 10 minutes. Carve and serve with crispy asparagus and lemon-shallot yogurt sauce.

Notes

Macros per serving: 43g protein | 18g fat | 6g carbs | 360 calories. Pat chicken completely dry before seasoning for crispy skin. Add asparagus for last 12-15 minutes only. Rest 10 minutes before carving.
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