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Roast chicken with zesty asparagus recipe
Roast chicken with zesty asparagus recipe
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Succulent roast chicken with flavorful stuffing and zesty asparagus for a simple yet impressive dinner any night.
Ingredients:
  • 60g unsalted butter, softened
  • 3 garlic cloves, finely chopped
  • 1 lemon, rind finely grated
  • 1 tsp finely chopped thyme
  • 1.6kg Australian Whole Chicken
  • 6 baby carrots, peeled, cut into 3cm pieces
  • 3 celery sticks, cut into 3cm pieces
  • 1 large brown onion, cut into 3cm pieces
  • 1 garlic bulb, halved crossways
  • 18.20 gm olive oil
  • 3 bunches asparagus, woody ends trimmed
  • 4.60 gm extra virgin olive oil
  • 30g shaved parmesan
  • 1 shallot, finely chopped
  • 1 1/2 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 190°C (170°C fan-forced). Mix butter, garlic, lemon rind, and thyme in a bowl. Season with salt and pepper, then stir to combine.
  • Starting at the neck end of the chicken, delicately create a pocket between the flesh and skin of the breasts and top of the legs. Carefully stuff the butter mixture into the pocket beneath the skin to evenly coat both the breasts and legs.
  • Mix the carrot, celery, and onion in a bowl. Fill the chicken cavity with a quarter of the vegetable mixture and half of the garlic bulb. Secure the chicken legs with kitchen string and fold the wings under the body.
  • In a large roasting pan, combine the remaining carrot mixture and garlic bulb. Place the chicken on top, rub olive oil over it, season, and roast for 1 1/4 hours or until the chicken reaches 75°C when tested with an instant-read thermometer. Cover the chicken with foil and let it rest for 10-15 minutes. Remove vegetables from the pan and keep the pan juices.
  • Once the chicken is resting, coat the asparagus in extra virgin olive oil on a baking tray, ensuring it is evenly covered. Season the asparagus and then roast for about 10 minutes or until it reaches a tender-crisp texture.
  • Create the dressing by whisking together shallot, lemon zest, and lemon juice in a bowl. Gradually drizzle in the oil while continuing to whisk.
  • Assemble the chicken and asparagus on a serving platter. Pour pan juices over the chicken, then dress the asparagus and sprinkle with parmesan.

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