Lemon-basil flavored roasted chicken with small vegetables
30
78
4 to 6
No
Ingredients
- 1 lemon
- 1 chicken of 1.75 kg (3 3/4 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 1/2 cup) of mini-carrots
- 16 pearl onions
- 20 mini potatoes
- 16 asparagus
Preparation
Side-by-side mode- Preheat oven at 400°F (200°C).
- 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.
