Roast Chicken with Mascarpone & Herbs Recipe
Roast Chicken with Mascarpone & Herbs Recipe
Elevate your Sunday roast with The Bare Bird’s herb-packed roast chicken recipe.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 250g mascarpone
- Zest & juice 1 lemon
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh tarragon, finely chopped
- 2 cloves garlic, finely chopped
- Sea salt & freshly ground pepper
- 1 The Bare Bird whole chicken
- 3 tbsp extra-virgin olive oil
- 4 medium white potatoes, quartered
- 2 bunches asparagus spears (approx. 400g)
- 1 bunch radishes (approx. 250g)
- 100mL chicken stock
Method
- Preheat oven to 180ºC fan-forced and line a baking tray with baking paper.
- In a large bowl, combine the mascarpone, lemon zest, thyme, tarragon, garlic, sea salt and pepper.
- Place chicken in the centre of the baking tray. Slip your hand beneath the chicken skin and pull it away. Spread ¾ of the mascarpone mixture in an even layer. Add the remaining mixture into the cavity of the chicken.
- Tie the legs together with butcher’s string and rub 1 tbsp of extra-virgin olive oil into the skin and season with sea salt and pepper.
- Place the potatoes in a bowl, drizzle with the remaining oil and season well. Place around the chicken and bake for 1 hour. Cover chicken loosely with baking paper or foil once it is golden-brown.
- Remove from the oven and add the asparagus spears and radishes to the baking tray. Pour the chicken stock and lemon juice over the vegetables then season and toss to coat. Bake a further 15–20 mins.
- Once baked, remove from the oven and allow the chicken to rest for 5 mins. Serve immediately with spring vegetables, potatoes and juices from the tray.
- Tip: You can substitute tarragon for basil, chives or wild garlic. There is also the option to use a dairy-free alternative to mascarpone, eg dairy-free cream cheese.
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