Monday, May 13, 2013

Roasted Spring Chicken with Spring Herbs and Spring Onions

Many gardens now have enough fresh herbs for a full, if small, bouquet garni, that lovely little herb bouquet that French recipes tell you to toss into soups or to stuff into roasts.  What’s more perfect to put it into – on a lovely, but crisp, spring day – but a Spring chicken.  Spring onions and the very last of last fall's garlic make a lovely roasting bed.  

2-3 short sprigs rosemary

2-3 short sprigs thyme
5-6 stems parsley
1 small bunch chives
1 5-lb spring chicken
5-6 cloves garlic
1 T olive oil
1 tsp. salt
1 tsp. pepper
1/2 lemon or lime
3 spring onions

kitchen twine

Preheat oven to 375.  Tie the herbs together with a piece of kitchen twine to make a bouquet garni. 

Wash the chicken and pat it dry.  Slice two big garlic cloves in half and rub all over the chicken.  Pour 1/2 T olive oil into the bottom of a roasting pan.  Rub the other 1/2 T onto the chicken.  Salt and pepper the chicken on both sides.  Put the garlic cloves you rubbed on the chicken, the lemon or lime, and the bouquet garni into the cavity of the chicken.  Slice the spring onions in half and lay across the bottom of the roasting pan.  Place remaining garlic cloves between the spring onions.  Set the chicken on top of the onions and garlic.  Tie the legs together with a piece of kitchen twine.

Roast about 1 1/2 hours.  Remove from oven and let sit 10-15 minutes before carving and serving (we recommend with oven fries and roasted asparagus).