Sunday roast chicken with asparagus + fingerling potatoes
Ingredients:
1 Large chicken, giblets removed
1/2 Small garlic bulb cut in half, excess skin removed.
1 Lemon, plus zest
1 Small sweet onion, peeled and sliced in half
1/2 Bunch parsley
1/2 Bunch thyme
3 Sage leaves
1/2 Bunch dill
1 Stick of butter at room temperature
Pinch of sea salt
Pinch of pepper
1 Tablespoon cumin
1 Bunch fingerling potatoes
1 Bunch asparagus, ends cut off
Directions:
Pat the chicken down with paper towels on the inside and outside. Let the chicken come to room temperature.
Mix together the butter with salt, pepper, cumin and lemon zest. Smear the butter all over the chicken— including the cavity and between the skin and breast. Stuff the chicken with the onion halves, the lemon halves and the fresh herbs. Truss the legs together and let the chicken set on the counter for about 10 minutes.
Meanwhile, heat the oven to 400 degrees with the rack in the middle.
Lay the chicken on a roasting pan and place in oven. Set a timer for 20 minutes.
After 20 minutes, turn the oven down to 375 degrees.
Baste the chicken occasionally with its juices.
After 1 hour, add the fingerling potatoes & asparagus spears to pan and toss in the chicken juice.
Cook for another 30 minutes, basting every now and then, until the chicken reads 165 degrees in the thickest part of the breast.
Let the chicken rest for about 15 minutes before carving. Spoon the potatoes into a bowl and toss them with chopped dill.
To serve, carve the chicken and arrange it nicely on a platter. Spoon the potatoes next to the chicken, then place the asparagus on the other side. Spoon the chicken juices all over the dish, garnish with more fresh herbs, then serve.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
