Best Spring Roast Chicken Recipes

ROAST CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

SPRING ONE-POT ROAST CHICKEN

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
• Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
• Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
• Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
• Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
• Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.

ALL-IN-ONE SPRING ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.
• Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.
• Stir the carrots into the potatoes and put back into the oven for another 20 mins.
• Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Steps:

• Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
• Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
• Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
• Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
• Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

SPRING PEA AND ROAST CHICKEN RISOTTO

Steps:

• Melt half the butter over medium-high heat in a large skillet.
• Add the shallots and garlic and sauté a few minutes.
• Add the rice and stir until the grains of rice are coated with butter.
• Add the wine and simmer, stirring, until most of the wine is absorbed.
• Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
• Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
• Stir in the chicken.
• Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
• Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
• Add the peas and herbs, add salt and pepper to taste.

SPRING ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.
• Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.
• Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

ROAST CHICKEN WITH FENNEL AND SPRING ONIONS

Steps:

• Allow the chicken to come to room temperature, up to 1 hour.
• Preheat the oven to 425°F.
• Rinse the chicken under cold running water and pat it dry. Remove the wing tips, reserving them with the neck for broth if desired (see Note). Coat the chicken with 1 tablespoon of the butter, and season it inside and out with a generous amount of salt and pepper.
• Coat a large, heavy roasting pan with 1 teaspoon of the oil. Trim the fennel and spring onion bulbs, reserving the fennel fronds and green onion tops. Cut each fennel bulb and the onions in half lengthwise and then into 1/2-inch-wide lengthwise slices. In a medium bowl, toss the fennel, onion bulbs, and garlic with 1/4 teaspoon salt and the remaining 1 teaspoon oil to coat. Arrange the vegetables in the roasting pan, put the chicken on top, and roast in the oven for 30 minutes.
• In the meantime, slice the green onion tops into thin rings, and tear the fennel fronds into small sprigs to make about 3 cups total.
• Reduce the oven temperature to 375°F and give the vegetables a stir so that they color evenly. Roast for another 20 to 25 minutes, until the chicken is done-the skin will be crisp and deep golden brown, the juices will have just a tinge of light pink, and an instant-read thermometer placed in the thickest part of the thigh will read 165°F.
• Remove the pan from the oven. Transfer the chicken to a platter, tent it with foil, and let it rest for 10 minutes. In the meantime, if the fennel and onions are not yet golden brown, return them to the oven to roast for another few minutes on their own until they are well caramelized.
• Put the roasting pan over medium-high heat and add the wine and stock, scraping the bottom of the pan and stirring the vegetables. Simmer for about 3 minutes, until the sauce has a slightly syrupy consistency. Add the fennel fronds and green onion tops. Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling it in until it dissolves and thickens the sauce.
• Carve the chicken into serving pieces, adding any juices that accumulate on the carving board to the sauce. With a slotted spoon, spread the vegetables on a warm serving platter. Arrange the chicken over the vegetables, and spoon the sauce on top.

ROAST CHICKEN WITH SPRING VEGETABLES

Steps:

• 1. Preheat the oven to 500 degrees F. 2. Cut the potatoes in half. 3. Toss the potatoes, carrots and 1 tablespoon olive oil in a bowl; season with salt and pepper. 3. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. 4. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. 5. Roast chicken, potatoes, carrots for 20 minutes. 6. Meanwhile, cut radishes in half and cut the scallions into thirds. Toss the radishes, carrots, mushrooms and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. 7. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 25 more minutes. 8. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt. Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g