Lemon and Garlic Chicken with Spring Market Vegetables
| Yield: | 1 Servings |
| Categories: |
| 1 | Whole young chicken, about 3 1/4 to 3 1/2 pounds | |
| 2 | ts | Sea salt |
| 2 | ts | Freshly ground black pepper |
| 2 | tb | Olive oil |
| 1 | lg | Vidalia onion, diced |
| 3 | Cloves garlic, finely chopped | |
| 2 | lg | Lemons, juice and zest reserved |
| 1/2 | c | Dry white wine |
| 1/2 | c | Hot chicken stock, (up to 1) |
| 1/2 | lb | Baby carrots with green tops attached |
| 1/2 | lb | Pencil asparagus |
| 5 | tb | Butter |
| Salt and pepper to taste | ||
| Fresh thyme leaves |
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