Lemon-basil flavored roasted chicken with small vegetables
30
78
4 to 6
No
Ingredients
- 1 lemon
- 1 chicken of 1.75 kg (3 3/4 pounds)
- 4 basil leaves
- 4 garlic cloves
- 1 thyme stem
- 1 Bay leaf
- 45 ml (3 tablespoons) of melted butter
- Ground salt and pepper
- 375 ml (1 1/2 cup) of mini-carrots
- 16 pearl onions
- 20 mini potatoes
- 16 asparagus
For the deglazing sauce:
- 125 ml (1/2 cup) of white wine
- 15 ml (1 tablespoon) of cornstarch
- 250 ml (1 cup) of chicken broth
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- With a peeler, make four pieces of lemon peel.
- Raise the skin of the chicken breast. Set in the lemon peels and basil leaves between the flesh and the skin. Inside the chicken, set garlic and herbs. Brush with butter chicken skin. Season the outside and inside of the chicken. Set the chicken in a roasting pan or on an oven-safe baking plate, then cover with aluminum paper. Oven bake 45 minutes.
- Remove from oven and set the chicken on a plate (let the oven on).
- Remove the excess fat from the baking plate, then pour in the white wine. Bring to a boil at medium heat and simmer, scraping the bottom of the plate with a wooden spoon, until the liquid reduces by half. Dilute the cornstarch into the broth and pour it into the baking plate while stirring.
- Set the chicken back on the plate, then add carrots, pearl onions, and potatoes around the chicken. Oven bake for another 25 minutes.
- Add asparagus and oven-bake for another 8 to 10 minutes.
