Spring chicken with April vegetables
Discover a tender roast chicken served with melting spring vegetables, flavored with thyme and enhanced by a savory jus for a healthy and delicious family meal.
6 people
Easy
€€ - €€€
420 kcal/serving
Préparation
Preheat the oven with fan heat to Th 6 or 180°C.
Wash the vegetables and peel them if needed (except the garlic). Cut off the carrot tops.
Cut the chicken into pieces (Poultry scissors).
Place the carrots, onions, and whole garlic cloves in the 5 L round Ultra Pro.
Put the chicken pieces on top, pour in the broth, then drizzle with olive oil.
Salt, pepper, and add the thyme.
Cover and cook for about 20 minutes in the preheated oven.
Baste the chicken with the cooking juice, add the asparagus and peas around the chicken, and finish cooking covered for about 20 minutes (you can uncover 10 minutes before the end).
Serve the carved chicken with the vegetables and cooking juice on the side.
Variation: you can also cook the whole chicken. In that case, extend the cooking time to 1 hour plus 20 minutes.
Ustensiles
Ingrédients
- 1 whole chicken of about 1.5 kg
- 1 bunch of new carrots
- 1 bunch of spring onions
- 6 garlic cloves
- 1 bunch of thin green asparagus
- 400 g of peas (fresh or frozen)
- 100 ml of chicken broth
- 2 tbsp of olive oil
- Salt and pepper
- 1 sprig of thyme