Roasted Spring Chicken with Root Veggies, a dish that celebrates the freshness of spring and the comforting appeal of roasted fare. This recipe combines succulent spring chicken with hearty root vegetables, creating a harmonious blend of textures and tastes that’s perfect for welcoming the warmer months.
- Whole spring chicken (1pc of 600g – depends on serving size)
- Assorted root vegetables (carrots, potatoes, parsnips), peeled and chopped
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Garlic cloves, peeled
- Olive oil
- Salt and freshly ground black pepper
- Lemon wedges, for serving
Preheat and Prepare:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Defrost the chicken and pat it dry with paper towels. Truss the chicken with kitchen twine for even cooking.
Create the Herb Mix:
In a bowl, combine fresh rosemary leaves, fresh thyme leaves, and peeled garlic cloves. Drizzle with olive oil and season with salt and freshly ground black pepper. Mix to create a fragrant herb mixture.
Season and Roast:
Carefully lift the skin of the spring chicken and spread some of the herb mixture underneath the skin, distributing it evenly. Rub the remaining herb mixture over the outside of the chicken.
Add the Veggies:
Place the chopped root vegetables in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast to Perfection:
Place the seasoned spring chicken on top of the bed of root vegetables in the roasting pan. Roast in the preheated oven for about 1 to 1.5 hours, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Rest and Serve:
Remove the roasted spring chicken from the oven and let it rest for a few minutes before carving. Serve the succulent chicken alongside the roasted root vegetables. Accompany the whole roast chicken with lemon wedges for a citrusy touch.
The succulent chicken meat with its aromatic herbs and wholesome roasted veggies is a testament to the joys of springtime and festive cooking.