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Roast Chicken with Spring Vegetables
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Roast Chicken with Spring Vegetables

1 h 45 minServes 6Nutri-Score C€€
from @7kidskitchen75 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • whole chicken (patted dry)Meat1.8 kg
  • kosher saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • lemon (quartered)Produce1 piece
  • fresh thyme (sprigs, divided)Produce6 pieces
  • fresh rosemary (sprigs, divided)Produce6 pieces
  • unsalted butter (melted)Dairy45 g
  • heirloom baby carrots (scrubbed)Produce225 g
  • Yukon Gold potatoes (scrubbed and diced into 1-inch pieces)Produce450 g
  • yellow onion (large, cut into 8 wedges)Produce1 piece
  • garlic (cloves, unpeeled)Produce8 pieces
  • olive oilPantry80 ml
  • asparagus (woody ends removed, cut diagonally into 2-inch pieces)Produce13 pieces

per serving

Nutrition

466kcal

Carbs
18 g
Proteins
33 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Pastry brush
  • Kitchen thermometer

step by step

Method

  1. Preheat the oven

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

  7. Serve

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