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Roast Chicken with Spring Vegetables
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Roast Chicken with Spring Vegetables

1 h 45 minPara 6Nutri-Score C€€
de @7kidskitchen75 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • whole chicken (patted dry)Carne1,8 kg
  • kosher saltEspecias8 g
  • black pepper (freshly ground)Especias3 g
  • lemon (quartered)Frutas y verduras1 pieza
  • fresh thyme (sprigs, divided)Frutas y verduras6 piezas
  • fresh rosemary (sprigs, divided)Frutas y verduras6 piezas
  • unsalted butter (melted)Lácteos45 g
  • heirloom baby carrots (scrubbed)Frutas y verduras225 g
  • Yukon Gold potatoes (scrubbed and diced into 1-inch pieces)Frutas y verduras450 g
  • yellow onion (large, cut into 8 wedges)Frutas y verduras1 pieza
  • garlic (cloves, unpeeled)Frutas y verduras8 piezas
  • olive oilDespensa80 ml
  • asparagus (woody ends removed, cut diagonally into 2-inch pieces)Frutas y verduras13 piezas

por ración

Nutrición

466kcal

Carbohidratos
18 g
Proteínas
33 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Pincel de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Preheat the oven

    • Set the oven to 220 °C.
    Paso 1

  2. Prepare the chicken

    • Pat the chicken dry and place it in the roasting pan.
    • Season the cavity with salt and stuff it with the lemon quarters, some thyme and some rosemary.
    • Tie the legs with kitchen string and tuck the wings under the body.
    • Brush the chicken with melted butter and season generously with salt and pepper.
    Paso 2

  3. Prepare the vegetables

    • In a large bowl, toss the carrots, potatoes, onion and garlic with olive oil, salt and pepper.
    • Place the vegetables around the chicken in the pan and add the remaining thyme and rosemary on top.
    Paso 3

  4. Roast the chicken

    • Roast at 220 °C for 20 minutes.
    • Reduce the heat to 175 °C and continue roasting for 40 to 50 minutes, basting the vegetables occasionally with the pan juices.
    • The chicken is done at 74 °C in the breast and 80 °C in the thigh.
    Paso 4

  5. Rest the chicken

    • Remove the chicken from the pan and cover it loosely with aluminum foil.
    • Let it rest while you finish the vegetables.
    Paso 5

  6. Cook the asparagus

    • Add the asparagus to the pan with the vegetables and toss in the pan juices.
    • Return to the oven and roast until crisp-tender.
    Paso 6

  7. Serve

    • Discard the thyme and rosemary sprigs.
    • Carve the chicken and serve with the roasted vegetables and pan juices.
    Paso 7
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