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Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone

Looking to bring some variety to your Roast Chicken, try this Roast Chicken with Asparagus & Lemon gem from Curtis Stone.

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Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone

Serving: 4-6 | Prep: 25 min | Cooking: 90 min

For the Garlic & Herb Butter
Butter 3 tablespoons unsalted
Garlic 3 cloves chopped
Lemon 1 zest zest
Thyme 1 chopped
For the Chicken
Chicken 1
Olive Oil 1 tablespoon
Carrots 6 chopped
Celery 3 chopped
Onion 1 chopped
Garlic 1 clove halved
For the Asparagus
Fresh Asparagus 700 g trimmed
Olive Oil Extra Virgin
Shallot 1 chopped
Lemon Zest 1 1/2 teaspoon
Lemon Juice 1 tablespoon
Parmesan Cheese 1/4 cup

1 . Preheat the oven to 190°C.

For the garlic & herb butter
1 . Mix the butter, garlic, lemon zest and thyme.
2 . Season with salt & pepper
3 . Use your fingers to make a pocket underneath the skin of the breasts and stuff the garlic & herb butter in between the flesh and the skin.
4 . Fill the chicken cavity with the chopped carrots, celery, onion and the garlic clove.
5 . Place the remaining chopped vegetables in the roasting tray and place the chicken on top.
6 . Rub the chicken with olive oil and season with salt & pepper
7 . Roast for 1 hour and 15 minutes or until the juices run clear
8 . Rest for 15-20 minutes before serving

For the Asparagus
1 . Lay the asparagus out on a baking tray, drizzle with olive oil and season with salt & pepper.
2 . Roast in the oven for 10 minutes until crisp.

For the dressing
1 . Mix the shallots, lemon zest and lemon juice together
2 . Slowly add 2 tablespoons of olive oil while you whisk.
3 . Season with salt & pepper
4 . Drizzle onto the asparagus along with some shaved Parmesan


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Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone, 5.0 out of 5 based on 1 rating

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Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!