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!
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