Spring roast chicken

Spring Roast Chicken is a vibrant, flavorful dish that celebrates the freshness of spring with a blend of aromatic herbs and citrus. The chicken is seasoned with a mix of rosemary, thyme, lemon, and garlic, then roasted to golden perfection. The result is a juicy, tender bird with a crispy skin and a fragrant, herb-infused flavor. This dish is perfect for a springtime gathering, offering a light yet satisfying meal that pairs beautifully with seasonal vegetables or a fresh salad.

Ingredients:

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 2 tbsp olive oil or melted butter
• 1 lemon, quartered
• 1 head of garlic, halved horizontally
• 4-5 sprigs fresh rosemary
• 4-5 sprigs fresh thyme
• 1 tsp dried oregano (optional)
• Salt and pepper to taste

For the Vegetables (Optional):

• 2 cups baby carrots, peeled
• 1 cup small potatoes, halved or quartered
• 1 cup spring onions or shallots, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Directions:

1. Prepare the Chicken:
   • Preheat your oven to 400°F (200°C).
   • Pat the chicken dry with paper towels to remove any excess moisture. This will help achieve a crispy skin.
   • Rub the entire chicken with olive oil or melted butter. Season generously with salt and pepper.
   • Stuff the chicken cavity with the quartered lemon, halved garlic head, rosemary sprigs, and thyme sprigs. Optionally, you can add a few sprigs of oregano for extra flavor.
2. Prepare the Vegetables (Optional):
   • If you’re roasting vegetables alongside the chicken, toss the baby carrots, potatoes, and spring onions in olive oil, salt, and pepper. Spread them evenly around the bottom of your roasting pan or baking dish.
3. Roast the Chicken:
   • Place the chicken on a roasting rack inside a roasting pan, breast-side up. This allows the heat to circulate and ensures even cooking.
   • Roast the chicken in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. The skin should be golden and crispy.
   • If roasting vegetables, check the vegetables occasionally, stirring them halfway through cooking to ensure they cook evenly. You can add a bit more olive oil if they start to dry out.
4. Rest the Chicken:
   • Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, making the chicken extra tender and juicy.
5. Serve:
   • Carve the chicken and serve it with the roasted vegetables. Squeeze the roasted garlic from the halves and drizzle it over the chicken for added flavor.
   • For a fresh touch, serve with a light green salad or a side of spring greens.

Enjoy your Spring Roast Chicken, a flavorful, aromatic dish that celebrates the season with fresh, natural ingredients!