Herb-Roasted Chicken with Spring Greens and Asparagus
20min
50min
4
765
Chef's Note
This lighter version replaces root vegetables with fresh green vegetables for a more spring-like dish. The asparagus and brussels sprouts provide a wonderful contrast to the rich chicken, while the quinoa offers a nutritious alternative to rice. For maximum flavor, allow the chicken to come to room temperature for 30 minutes before roasting, and trim the asparagus and halve the brussels sprouts the day before.
Tags
Ingredients
5 pounds whole chicken
1 pound asparagus
1 pound brussels sprouts
2 medium zucchini
2 cups quinoa
3 tablespoons olive oil
2 tablespoons butter
6 cloves garlic
1/4 cup fresh basil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 whole lemon
2 teaspoons salt
1 teaspoon black pepper
1 cup chicken broth
4 cups baby spinach
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Rinse the 5-pound chicken inside and out, then pat dry with paper towels.
- 3
In a small bowl, mix 2 tablespoons of olive oil with 2 tablespoons of chopped fresh basil, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 3 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 4
Gently loosen the skin of the chicken breast and rub half of the herb mixture underneath. Rub the remaining mixture all over the outside of the chicken.
- 5
Cut the lemon in half. Place one half inside the chicken cavity along with a few sprigs of fresh herbs. Squeeze the juice from the other half over the chicken.
- 6
Place the chicken in a large roasting pan.
- 7
Trim 1 pound of asparagus and cut into 2-inch pieces. Halve 1 pound of brussels sprouts. Cut 2 medium zucchini into 1-inch chunks.
- 8
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 3 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 9
Arrange the vegetables around the chicken in the roasting pan.
- 10
Pour 1 cup of chicken broth into the bottom of the pan.
- 11
Roast in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for about 30 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- 12
While the chicken is roasting, cook 2 cups of quinoa according to package instructions.
- 13
When the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- 14
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cups of baby spinach and cook just until wilted, about 2 minutes.
- 15
Fold the wilted spinach into the cooked quinoa and season with salt and pepper to taste.
- 16
Serve the carved chicken with the roasted green vegetables over the quinoa-spinach mixture, ensuring each portion has a good balance of protein, vegetables, and quinoa.
Nutrition Information (per serving)
765
67g
65g
26g
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