Roasted chicken with vegetables

Steps

1. 1Prepare the chicken

   Pat the whole chicken dry. Season generously with salt and black pepper on all sides, including inside the cavity.

   Whole chickenSaltBlack pepper
2. 2Stuff the cavity

   Halve the lemons and place them inside the chicken cavity along with several garlic cloves and fresh herb sprigs.

   GarlicLemonRosemaryThyme
3. 3Prepare aromatics

   Halve the onions and garlic heads (keeping the skin on). Arrange them cut-side down in a roasting pan.

   GarlicOnion
4. 4Roast the chicken1h 15m

   Brush the chicken with olive oil. Place it on top of the aromatics in the pan. Roast at 180–200°C (350–400°F) for approximately 70–75 minutes, until the skin is golden and the juices run clear.

   Check internal temperature at the thickest part of the thigh — it should reach 75°C (165°F).

   Whole chickenOlive oil
5. 5Carve the chicken10 min

   Remove the chicken from the oven and let it rest for 10 minutes. Carve into portions (drumsticks, thighs, breast meat).

   Whole chicken
6. 6Make the pan sauce

   Strain the roasting pan juices through a fine-mesh sieve into a small pot, pressing on the solids to extract flavor. Simmer briefly to concentrate. Skim excess fat if desired.

7. 7Cook the rice

   Prepare white rice according to package directions or your preferred method.

   White rice
8. 8Sauté the asparagus5 min

   Trim the woody ends from the asparagus. Sauté in a hot pan with a drizzle of olive oil, salt, and pepper until tender-crisp and lightly charred.

   AsparagusOlive oilSaltBlack pepper
9. 9Plate and serve

   Place a portion of rice on each plate. Add carved chicken pieces, asparagus spears, and drizzle with the pan sauce. Serve immediately.

   White riceWhole chickenAsparagus