easiest way to prepare speedyWhole roasted chicken with lemon and shallot asparagus

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Whole roasted chicken with lemon and shallot asparagus. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whole roasted chicken with lemon and shallot asparagus is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Whole roasted chicken with lemon and shallot asparagus is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 tablespoons Coles Unsalted Butter, softened
  • 3 cloves garlic, finely chopped
  • 1 lemon, zested
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 Coles Whole Fresh Chicken (small or large)
  • 1 tablespoon Coles Olive Oil
  • 6 baby carrots, peeled and cut into 3cm pieces
  • 3 stalks celery, cut into 3cm pieces
  • 1 large onion, cut into 3cm pieces
  • 1 garlic, halved
  • 700g asparagus, woody ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon extra virgin olive oil, extra
  • 1 shallot, finely chopped
  • 1 1/2 teaspoons lemon, zest
  • 1 tablespoon lemon juice
  • 1/4 cup Coles Parmigiano Reggiano Parmesan Cheese, shaved

Method

  • Step 1
    Preheat oven to 190C.
  • Step 2
    In a medium mixing bowl, combine the butter, garlic, zest and thyme. Mix well with wooden spoon and season with salt and pepper.
  • Step 3
    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.
  • Step 4
    Gently slide enough of the garlic butter into the pocket under the skin to evenly coat the breasts and legs.
  • Step 5
    Stuff the cavity of the chicken with enough of the chopped carrots, celery, onion and 1 half of the garlic.
  • Step 6
    Using butchers’ string, tie the legs of the chicken together and tuck the wings under the body.
  • Step 7
    Place the remaining chopped vegetables into a roasting tray and set the chicken on top. Rub the tablespoon of olive oil over the chicken. Season with salt and pepper.
  • Step 8
    Roast for 1 hour and 15 minutes or until an instant read thermometer placed into the thigh of the chicken reads 75C.
  • Step 9
    Remove the chicken from the oven and let rest at room temperature for 10-15 minutes lightly covered with foil. Discard vegetables from pan but reserve pan juices.
  • Step 10
    While the chicken is resting, toss the asparagus on a baking tray with 1 teaspoon of oil and toss to coat. Season with salt and pepper and roast for 10 minutes or until tender but crisp.
  • Step 11
    To make the dressing, whisk the shallots, lemon zest and juice in a medium mixing bowl. While whisking, slowly add the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
  • Step 12
    Arrange the asparagus on a platter, drizzle with the vinaigrette and garnish with the shaved parmesan. Serve with the chicken and pan juices.

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