Roasted chicken with melting flesh recipe 4922 1f54567f-d787-4b8a-a096-de496ed6ee70 /media/lr1jjng4/poulet-rôti-à-la-chair-fondante.jpeg Crazy Leeks Crazy Leeks 1/24/2023 1:57:05 p.m. 0 0 295 4 to 6 Plats principaux Comfort food Meat, fish and seafood Asparagus
Roasted chicken with melting flesh

Roasted chicken with melting flesh

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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 vegetables:

Preparation

Side-by-side mode
  • 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 260°F (125°C). 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.
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Our asparagus are on special!

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Roasted chicken with melting flesh

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 vegetables:

Preparation

Side-by-side mode
  • 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 260°F (125°C). 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.

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