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.

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Table of Contents


  • 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


  • 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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