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Lemon-basil flavored roasted chicken with small vegetables
Author:
Les Cultures de chez nous
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Preparation
30
Baking
78
Portions
4 to 6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 lemon
1 chicken of 1,75 kg (about 3 ¾ 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 ½ cup) of mini-carrots
16 pearl onions
20 mini potatoes
16 asparagus
For the deglazing sauce :
125 ml (½ cup) of white wine
15 ml (1 tablespoon) of cornstarch
250 ml (1 cup) of chicken broth
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Lemon-basil flavored roasted chicken with small vegetables
From
Mar 27
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Jan 01
Preparation
Preheat oven at 205 C (400 F).
With a peeler, make four pieces of lemon peel.
Raise the skin of the chicken breast. Set in the lemon peels and basil leaves in-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 chicken in a roasting pan or in an oven safe baking plate then cover with aluminium paper. Oven bake 45 minutes.
Remove from oven and set chicken in a plate (let the oven on).
Remove exceeding fat contained in the baking plate then pour white wine. Bring to a boil at medium heat and simmer while scraping the bottom of the plate with a wooden spoon, until the liquid reduces of an half. Dilute the cornstarch into the broth and pour in the baking plate while stirring.
Set back chicken in 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.
Chef's notes
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Lemon-basil flavored roasted chicken with small vegetables
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