Roasted chicken with melting flesh

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

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 perfumed butter :
  • 60 ml (¼ 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 zests
  • 5 ml (1 teaspoon) of smoked paprika
  • 5 ml (1 teaspoon) of garlic powder
  • 5 ml (1 teaspoon) of salt
  • 1,25 ml (¼ teaspoon) of Cayenne pepper
  • For the vegetables :
  • 16 mini potatoes
  • 8 to 10 pearl onions
  • 250 ml (1 cup) of mini-carrots
  • 12 to 16 asparagus
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Preparation

  • In a bowl, mix ingredients for perfumed butter.
  • Inside the chicken, set onions pieces, garlic cloves, lemon and Bay leaf. Scrub the chicken with lemon juice and sponge what's exceeding with paper towels. Spread perfumed butter over the entire chicken surface. Set the chicken in a plate and cover with a plastic wrap. Refrigerate 12 hours.
  • When it's time for the cooking, preheat oven at 125 C (257 F). Set the chicken in a roasting pan or in 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 aluminium paper over the plate and continue cooking for another 15 minutes.

Chef's notes