Skip to content
Menu
Roast Chicken with Spring Vegetables
Danie główne

Roast Chicken with Spring Vegetables

1 godz. 45 minPorcje: 6Nutri-Score C€€
od @7kidskitchen75 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

6 osób
  • whole chicken (patted dry)Mięso1,8 kg
  • kosher saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy3 g
  • lemon (quartered)Warzywa i owoce1 kawałek
  • fresh thyme (sprigs, divided)Warzywa i owoce6 kawałki
  • fresh rosemary (sprigs, divided)Warzywa i owoce6 kawałki
  • unsalted butter (melted)Nabiał45 g
  • heirloom baby carrots (scrubbed)Warzywa i owoce225 g
  • Yukon Gold potatoes (scrubbed and diced into 1-inch pieces)Warzywa i owoce450 g
  • yellow onion (large, cut into 8 wedges)Warzywa i owoce1 kawałek
  • garlic (cloves, unpeeled)Warzywa i owoce8 kawałki
  • olive oilSpiżarnia80 ml
  • asparagus (woody ends removed, cut diagonally into 2-inch pieces)Warzywa i owoce13 kawałki

na porcję

Wartości odżywcze

466kcal

Węglowodany
18 g
Białko
33 g
Tłuszcz
29 g
Dostosuj przybory

czego użyjesz

Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska
  • Pędzelek kuchenny
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Preheat the oven

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

  7. Serve

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