Herb Roasted Chicken & Veg Recipe

Herb Roasted Chicken & Veg Recipe

The showstopper, the main character, the #BaysideButchery Roast Chicken with Vegetable is all the feast you need this holiday season! Try our recipe!

 

You will need:

  • 1 whole Bayside Butchery chicken 
  • 2 tbsp olive oil
  • 2 tbsp butter, softened
  • 1 lemon, halved
  • 1 orange, halved
  • 1 whole garlic bulb, halved crosswise
  • 2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
  • 2 tbsp fresh thyme, chopped
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1½ cups chicken stock or white wine (for roasting pan)
  • 1 large onion, sliced into thick rings (for the base)
  • 4 large carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 4 medium potatoes, cut into wedges
  • 2 cups Brussels sprouts, halves
  • 2 tbsp olive oil
  • 1 tsp honey (optional, for glazing vegetables)
  • Salt and pepper, to taste

 

Method:

  1. Preheat the oven to 200°C. Pat the chicken dry and season the cavity with salt and pepper. Stuff with lemon, orange, garlic, rosemary, and thyme.
  2. Mix olive oil, butter, rosemary, thyme, paprika, cumin, salt, and pepper into a paste. Rub half under the skin and the rest over the chicken.
  3. Toss carrots, parsnips, potatoes, and Brussels sprouts with olive oil, honey (optional), salt, and pepper. Arrange around a roasting pan with onion slices in the center.
  4. Place the chicken on top, add chicken stock or wine, and roast for 1.5 hours, basting every 20-30 minutes. For crispy skin, increase oven to 220°C in the last 10 minutes.
  5. Let the chicken rest for 15 minutes, then carve and serve with roasted vegetables. Garnish with fresh herbs. Enjoy!

Product title

Bayside Butchery SKU: 021425

Rs 19.99 MUR Rs 24.99 MUR Save Rs 5.00 MUR

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