Roasted chicken with melting flesh
10
285
4 to 6
No
Ingredients
- 1 whole chicken of 1.5 kg (3 1/3 pounds)
- 1 onion sliced into four
- 4 whole peeled garlic cloves
- 1 lemon sliced in four
- 1 Bay leaf
- 30 ml (2 tablespoons) of lemon juice
For the flavoured butter:
- 60 ml (1/4 cup) of melted butter
- 15 ml (1 tablespoon) of onion powder
- 15 ml (1 tablespoon) of fresh chopped thyme
- 15 ml (1 tablespoon) of lemon zest
- 5 ml (1 teaspoon) of smoked paprika
- 5 ml (1 teaspoon) of garlic powder
- 5 ml (1 teaspoon) of salt
For the vegetables:
- 16 mini potatoes
- 8 to 10 pearl onions
- 250 ml (1 cup) of mini-carrots
- 12 to 16 asparagus
Preparation
Side-by-side mode
- In a bowl, mix the ingredients for perfumed butter.
- Set onion pieces, garlic cloves, lemon, and Bay leaf inside the chicken. Scrub the chicken with lemon juice and a sponge, which is what's exceeding with paper towels. Spread perfumed butter over the entire chicken surface. Set the chicken on a plate and cover it with a plastic wrap. Refrigerate for 12 hours.
- When it's time for the cooking, preheat the oven to 260°F (125°C). Set the chicken in a roasting pan or on a baking plate. Tie chicken thighs with butcher strings. Spread vegetables, except asparagus, around the chicken. Cover the plate with aluminium paper and oven bake 4 hours and 45 minutes, while spraying the chicken with its cooking juice every 30 minutes.
- Add asparagus to the roasting pan, replace the aluminum paper over the plate and continue cooking for another 15 minutes.
Our asparagus are on special!
See promotionsYou may also like
35
4
Budget
45
4
