Lemon-basil flavored roasted chicken with small vegetables

Author: Les Cultures de chez nous
Preparation 30
Baking 78
Portions 4 to 6
Freezing No


  • 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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  • 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