Skip to content
Menu
Roast Chicken with Spring Vegetables
Plat

Roast Chicken with Spring Vegetables

1 h 45Pour 6Nutri-Score C€€
par @7kidskitchen75 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • whole chicken (patted dry)Viandes1,8 kg
  • kosher saltÉpices8 g
  • black pepper (freshly ground)Épices3 g
  • lemon (quartered)Fruits et légumes1 morceau
  • fresh thyme (sprigs, divided)Fruits et légumes6 morceaux
  • fresh rosemary (sprigs, divided)Fruits et légumes6 morceaux
  • unsalted butter (melted)Produits laitiers45 g
  • heirloom baby carrots (scrubbed)Fruits et légumes225 g
  • Yukon Gold potatoes (scrubbed and diced into 1-inch pieces)Fruits et légumes450 g
  • yellow onion (large, cut into 8 wedges)Fruits et légumes1 morceau
  • garlic (cloves, unpeeled)Fruits et légumes8 morceaux
  • olive oilÉpicerie80 ml
  • asparagus (woody ends removed, cut diagonally into 2-inch pieces)Fruits et légumes13 morceaux

par portion

Nutrition

466kcal

Glucides
18 g
Protéines
33 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Saladier
  • Pinceau de cuisine
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Preheat the oven

    • Set the oven to 220 °C.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

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