Roast Chicken With Spring Vegetables
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (3 -3 1/2 lb) free-range chicken, excess fat removed from neck and body cavity and reserved
- coarse sea salt
- 8 large fresh thyme sprigs
- 5 large savory, sprigs
- 5 large marjoram, sprigs
- 5 large flat leaf parsley sprigs
- 4 large tarragon, sprigs
- 3 large rosemary sprigs
- fresh coarse ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 head garlic, cut crosswise in half
- 3 lemon slices
- 2 tablespoons unsalted butter
- 2 carrots, peeled and cut into 3-inch sections
- 4 asparagus spears, trimmed
- 2 spring onions, halved lengthwise
directions
- Rinse the chicken inside and out and pat dry.
- Sprinkle inside and out with salt; loosely wrap in a kitchen towel, and set on a plate.
- Refrigerate for at least a few hours, or overnight.
- Preheat the oven to 325°; remove the bird from the refrigerator.
- Coarsely chop the thyme, savory, marjoram, parsley, tarragon, and rosemary, including stems, and place in a small bowl.
- Add about 1 tablespoon sea salt, 1 tablespoon pepper, and the olive oil; mix to combine.
- Rub the mixture into the chicken's cavity.
- Put the garlic and lemon slices in the cavity, and tie the legs together with kitchen twine.
- In a small saucepan, melt the butter with a little of the reserved chicken fat over low heat.
- With a basting brush, coat the skin of the chicken with some of the butter and fat.
- Season with more pepper.
- Place the chicken on a rack in a roasting pan and roast for 30 minutes, basting the bird several times with the remaining butter mixture.
- Add the carrots, asparagus, and onions to the roasting pan and continue to cook until the juices from a pricked thigh run clear, about 45 minutes to 1 hour, continuing to baste the bird frequently with pan juices.
- The internal temperature of the thickest part of a thigh should read 165°.
- Transfer the bird to a platter and let rest breast side down for 15 minutes.
- Cover the roasting pan and keep the vegetables warm.
- Remove the string, carve the chicken, and serve with the vegetables.
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