Slow-Roasted Chicken with Spring Vegetables
This slow-roasted chicken dish is perfect for advanced cooks looking to prepare a meal ahead of time. The chicken is infused with the fresh flavors of spring vegetables, resulting in tender, juicy meat. Be sure to use the best quality chicken you can find, ideally from a specialty provider, to make this dish truly shine.
Ingredients
- 1 whole chicken, about 4 pounds, preferably free-range
- 2 tablespoons olive oil
- 1 tablespoon flaky sea salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 lemons, thinly sliced
- 1 bunch fresh thyme
- 1 pound baby new potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- Olive oil, for drizzling
Method
- Preheat the oven to 300°F (150°C). Pat the chicken dry with paper towels.
- Rub the chicken all over with olive oil, flaky sea salt, and freshly ground black pepper.
- Place the minced garlic, lemon slices, and a few sprigs of fresh thyme inside the chicken cavity.
- Truss the chicken with kitchen twine to ensure even cooking.
- Place the chicken breast-side up in a large roasting pan. Scatter the new potatoes around the chicken.
- Roast the chicken for 2 hours, basting occasionally with the pan juices.
- Increase the oven temperature to 400°F (200°C). Add the asparagus and peas to the roasting pan, drizzling them with a little olive oil.
- Continue roasting for an additional 20-30 minutes, until the chicken is golden brown and cooked through, and the vegetables are tender.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with the roasted vegetables, garnished with additional fresh thyme sprigs if desired.