Lemon Roasted Spring Chicken with Asparagus
Ingredients:
1 whole spring chicken (about 1.5 kg)
2 lemons, sliced
4 garlic cloves, crushed
1 bunch of fresh thyme
1 bunch of asparagus, trimmed
2 tbsp olive oil
Salt and pepper to taste
150ml chicken stock
50g butter
Directions:
Preheat Oven: Preheat your oven to 200°C (390°F).
Prepare Chicken: Place the spring chicken in a roasting pan. Rub the chicken with olive oil, and season generously with salt and pepper. Stuff the cavity with lemon slices, crushed garlic, and fresh thyme.
Roast Chicken: Roast the chicken in the preheated oven for about 1 hour, or until the juices run clear when pierced with a knife and the skin is golden and crispy.
Cook Asparagus: During the last 10 minutes of roasting, add the asparagus to the roasting pan, coating them in the chicken juices.
Make Lemon Butter Sauce: Once the chicken is done, remove it from the pan and let it rest. Pour the chicken stock into the pan with the juices, add the butter, and let it simmer on the stovetop until slightly thickened. Squeeze in the juice of one lemon.
Serve: Carve the chicken and serve with the roasted asparagus and the lemon butter sauce drizzled on top.
Prep Time: 15 mins | Cooking Time: 1 hour | Total Time: 1 hour 15 mins�Kcal: Approx. 450 kcal per serving | Servings: 4
