SUMMER ROAST CHICKEN SIDES RECIPES

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SUMMER ROAST RECIPES | BBC GOOD FOOD



Summer roast recipes | BBC Good Food image

Give your Sunday roast a summery makeover with these lighter versions of the traditional spread. Pair roast chicken with pilaf, barbecue a leg of lamb or go for baked whole salmon.

Provided by Good Food team

Number Of Ingredients 1

WHOLE ROAST SUMMER CHICKEN RECIPE | SIDECHEF



Whole Roast Summer Chicken Recipe | SideChef image

This is the juiciest and most tender chicken ever, and the corn and tomatoes taste like they've been roasted in a buttery herbed bath. All the juices and onions left can be placed in a bowl and used as a smear on French bread. To die for.

Provided by Vodka & Biscuits

Categories     Low-Carb    Easy    Nut-Free    Shellfish-Free    Full Meal    Weekend Project    Gluten-Free    Egg-Free    Soy-Free    Entertaining    Picnic    Summer    Spring    Oven    Fish-Free    Peanut-Free    Tree Nut-Free    Sugar-Free

Total Time 3600S

Yield 8

Number Of Ingredients 13

10 clove Garlic
1 Onion
1 Lemon
2 sprig Fresh Thyme
3 sprig Fresh Parsley
1 sprig Fresh Rosemary
to taste Salt and Pepper
to taste Herbes de Provence
3 tablespoon Olive Oil
1/4 cup Chicken Stock
3 ear Corn
1 pint Cherry Tomato
3.5 pound Whole Chicken

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prep the Whole Chicken (3.5 pound) by washing and removing any guts from the cavity. Dry the chicken.
  • Season the cavity with a sprinkle of Salt and Pepper (to taste). Stuff the cavity with Garlic (5 clove), Fresh Thyme (2 sprig), Fresh Parsley (3 sprig), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.
  • Arrange the Onion (1) in a large roasting pan. Crush the remaining Garlic (5 clove) and add to the onions. Add the chicken over top, breast side up. Drizzle with Olive Oil over both the vegetables and chicken, rubbing to coat the entire chicken.
  • Sprinkle Herbes de Provence (to taste), making sure to season the back side of the chicken. Add the Chicken Stock (1/4 cup).
  • Roast for 30 minutes uncovered.
  • Remove from the oven, toss in the Cherry Tomato (1 pint) and Corn (3 ear). Baste the chicken with the Olive Oil (3 tablespoon), then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!
  • Roast for another 30-35 minutes, until the dark meat reaches 170-175 degrees F (75 - 80 degrees C) and the white reaches 165 degrees F (70 degrees C), or until juices run clear. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.
  • Serve and enjoy!

Nutrition Facts : Calories 106 calories, ProteinContent 4.0 g, FatContent 2.2 g, CarbohydrateContent 18.3 g, FiberContent 1.9 g, SugarContent 0.4 g, SodiumContent 50.6 mg, SaturatedFatContent 0.3 g, TransFatContent 0 g, CholesterolContent 6.2 mg, UnsaturatedFatContent 1.3 g

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