| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 43g | 15g | 26g |
| sugars | fibre | protein | salt |
| 7g | 5g | 37g | 1.2g |
Roasted Chicken with Salad Burnet is more than just a recipe to me. It’s the perfect marriage of my Colorado roots and my love for nutritious, delicious food. This dish carries with it the essence of the great outdoors, unfolding an orchestra of flavors reminiscent of cooking under the open skies. As a lover of game meats and trout, I believe in recipes that are not only delectable but also aligned with nature and abundant in health benefits.
A Fusion of Flavors
The Roasted Chicken with Salad Burnet showcases a beautiful harmony of zesty lemon, aromatic thyme, potent garlic, and the unique peppery-cucumber flavor of salad burnet. Each ingredient comes together to create a dish that is not only taste-bud tantalizing but also nutrient-rich. The use of olive oil and fresh herbs bolsters your overall health, contributing beneficial fats, vitamins, and minerals to your diet.
The Joy of Slow Cooking
The joy of this recipe comes from the slow roasting process. As your kitchen fills with the tantalizing scent of roasting chicken mingled with lemon, garlic, and herbs, you’ll feel a sense of homey comfort that only a hearty meal can bring. This recipe fondly reminds me of the Beer Can Chicken recipe, another fantastic slow-cooked dish that captures the essence of slow cooking beautifully.
Beyond the roasted chicken itself, the hearty accompaniment of potatoes and carrots. The vegetables roast slowly, tenderly, in the chicken juices and stock, soaking up all the delicious flavors. And if you want to make the meal even more substantial, this chicken dish would be divine served alongside a classic coleslaw or a smokey trout potato salad.
In essence, the Roasted Chicken with Salad Burnet is much more than a recipe. It’s a food journey that brings together the warmth of home cooking, the delight of an adventurous palate, and the deep-rooted connection with the rustic outdoors.
What You’ll Need
- 1 whole chicken (about 3 to 4 pounds)
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 large lemon, zested and juiced
- 1 large onion, cut into wedges
- 1 handful of fresh thyme sprigs
- 1 handful of fresh salad burnet leaves
- 3 tablespoons of butter, melted
- 2 cups of chicken stock or water
- 1 pound of small potatoes, washed and halved
- 2 large carrots, cut into chunks
Method
Step One
Preheat your oven to 425 degrees F (220 degrees C). Rinse the chicken inside and out, then pat dry with paper towels. Season the inside and outside of the chicken with salt and pepper.
Step Two
In a small bowl, mix together the olive oil, minced garlic and lemon zest. Spread this mixture all over the chicken, ensuring to cover all areas.
Step Three
Stuff the cavity of the chicken with onion wedges, thyme sprigs and salad burnet leaves. Then place the chicken breast-side-up in a roasting pan.
Step Four
Whisk together the melted butter and lemon juice, then pour this mixture over the chicken. Add chicken stock or water to the pan.
Step Five
Arrange the potatoes and carrots around the chicken in the pan. Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step Six
Remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to be reabsorbed into the meat, making it more tender and flavorful.
Step Seven
Serve the carved chicken with the roasted potatoes and carrots. Spoon some of the pan juices over the top for added flavor. Enjoy your delicious Roasted Chicken with Salad Burnet!
