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Written by Looking to bring some variety to your Roast Chicken, try this Roast Chicken with Asparagus & Lemon gem from Curtis Stone.
More: Roast Chicken Recipes | Curtis Stone Recipes | Curtis Stone Cooking Tips
Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone
Serving: 4-6 | Prep: 25 min | Cooking: 90 min
Ingredients:
| 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 |
Method:
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
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
