Roasted Chicken And Vegetables - cooking recipe

Ingredients

1 3/4 lbs baby new potatoes, halved
1 bulb garlic, cloves separated
1 None lemon, thickly sliced
8-10 sprigs fresh thyme
3 tbsp canola oil
3 lbs whole oven-ready chicken
2 tbsp butter, softened
1 bunch asparagus, trimmed
1/2 cup chicken stock or white wine
1 tbsp fresh flat-leaf parsley, chopped

Preparation

Preheat the oven to 400\u00b0F. Put the new potatoes, garlic cloves and lemon slices into a large roasting pan. Scatter with the thyme sprigs and drizzle with the oil. Season and toss to combine.
Place the chicken on a chopping board and remove the string tying the chicken legs (if any). Using your fingers or a blunt knife, gently loosen the skin on the bird's breasts to form a pocket, being careful not to tear it. Push a little of the butter under the skin, then spread the remainder over the outside. Use string to tie the legs back together. Put the chicken on top of the potatoes and season. Roast for 45 minutes.
Transfer the chicken to a plate and add the asparagus and stock into the roasting tin. Mix well, so all the vegetables are coated in the chicken juices.
Sit the chicken back on the vegetables and return it to the oven for 30 minutes or until the chicken is cooked through and the potatoes are tender. Remove from the oven and cover loosely with foil. Leave to rest for 15 minutes. Sprinkle with the parsley and serve.