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Curtis Stone's whole roasted chicken with lemon and shallot asparagus

Coles
Cooking time
More than 1 hour
Cuisine
Modern Australian
Serves
4
Type
Budget
Easy
Family
2 stars - based on 3 reviews
Whole roasted chicken with lemon and shallot asparagus

Ingredients

  • 3 tbsp Coles unsalted butter, softened
  • 3 garlic cloves, finely chopped
  • Zest of 1 lemon
  • 1 teaspoon chopped fresh thyme leaves
  • 1 Coles whole fresh chicken small or large
  • 1 tbsp olive oil
  • 6 baby carrots, peeled and cut into 3cm pieces
  • 3 celery stalks, cut into 3cm pieces
  • 1 large onion, cut into 3cm pieces
  • 1 whole head of garlic, halved
  • 700g asparagus, woody ends trimmed
  • 2 tbsp + 1 tsp extra virgin olive oil, divided
  • 1 shallot, finely chopped
  • 11/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup shaved Coles Parmigiano Reggiano parmesan
  • Butchers’ string

Preparation method

Preheat oven to 190°C.

In a medium mixing bowl, combine the butter, garlic, zest and thyme. Mix well with wooden spoon and season with salt and pepper.

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.

Gently slide enough of the garlic butter into the pocket under the skin to evenly coat the breasts and legs.

Stuff the cavity of the chicken with enough of the chopped carrots, celery, onion and 1 half of the garlic.

Using butchers’ string, tie the legs of the chicken together and tuck the wings under the body.

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.

Roast for 1 hour and 15 minutes or until an instant read thermometer placed into the thigh of the chicken reads 75°C.

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.

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.

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.

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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