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Method
Step 1
Preheat oven to 190°C (170°C fan-forced). In a medium bowl, combine the butter, garlic, lemon rind and thyme. Season with salt and pepper and stir to combine.
Step 2
Beginning at the neck end of the chicken, use your fingers to carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Gently slide butter mixture into the pocket under the skin to evenly coat the breasts and legs.
Step 3
Combine the carrot, celery and onion in a bowl. Place one-quarter of the carrot mixture and half the garlic bulb in the chicken cavity. Using kitchen string, tie legs of the chicken together and tuck the wings under the body.
Step 4
Place remaining carrot mixture and garlic bulb in a large roasting pan. Top with chicken. Rub olive oil over chicken and season. Roast for 1¼ hours or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 75°C. Cover chicken with foil. Set aside for 10-15 mins to rest. Discard vegetables from the pan, reserving the pan juices.
Step 5
While the chicken is resting, toss the asparagus on a baking tray with extra virgin olive oil to coat. Season. Roast for 10 mins or until the asparagus is tender-crisp.
Step 6
To make the dressing, whisk shallot, lemon rind and lemon juice in a bowl. While whisking, slowly add the oil.
Step 7
Arrange the chicken and asparagus on a serving platter. Drizzle the chicken with pan juices. Drizzle asparagus with dressing and sprinkle with parmesan.
Prep time25 mins25 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
60g unsalted butter, softened
3 garlic cloves, finely chopped
1 lemon, rind finely grated
1 tsp finely chopped thyme
1.6kg Coles RSPCA Approved Australian Whole Chicken
6 baby carrots, peeled, cut into 3cm pieces
3 celery sticks, cut into 3cm pieces
1 brown onion, cut into 3cm pieces
1 garlic bulb, halved crossways
1 tbs olive oil
3 bunches asparagus, woody ends trimmed
1 tsp extra virgin olive oil
30g shaved parmesan
Lemon and shallot dressing
1 shallot, finely chopped
1 1/2 tsp finely grated lemon rind
1 tbs lemon juice
2 tbs extra virgin olive oil
Description
Served with zesty asparagus, this tasty roast chicken recipe makes for a simple but delicious meal.
Method
Step 1
Preheat oven to 190°C (170°C fan-forced). In a medium bowl, combine the butter, garlic, lemon rind and thyme. Season with salt and pepper and stir to combine.
Step 2
Beginning at the neck end of the chicken, use your fingers to carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Gently slide butter mixture into the pocket under the skin to evenly coat the breasts and legs.
Step 3
Combine the carrot, celery and onion in a bowl. Place one-quarter of the carrot mixture and half the garlic bulb in the chicken cavity. Using kitchen string, tie legs of the chicken together and tuck the wings under the body.
Step 4
Place remaining carrot mixture and garlic bulb in a large roasting pan. Top with chicken. Rub olive oil over chicken and season. Roast for 1¼ hours or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 75°C. Cover chicken with foil. Set aside for 10-15 mins to rest. Discard vegetables from the pan, reserving the pan juices.
Step 5
While the chicken is resting, toss the asparagus on a baking tray with extra virgin olive oil to coat. Season. Roast for 10 mins or until the asparagus is tender-crisp.
Step 6
To make the dressing, whisk shallot, lemon rind and lemon juice in a bowl. While whisking, slowly add the oil.
Step 7
Arrange the chicken and asparagus on a serving platter. Drizzle the chicken with pan juices. Drizzle asparagus with dressing and sprinkle with parmesan.
