Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast!
March 30, 2014

Ingredients

Chicken
  • 3 tablespoons unsalted butter, softened
  • 2 cloves garlic
  • 1 tablespoon each fresh mint, parsley, thyme leaves
  • Grated zest and juice of 1 lemon
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 (4-pound) free-range chicken
Vegetables
  • 1 pound spring parsnips, peeled and cut into 2-inch pieces
  • 1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1 pound small fingerling potatoes, washed
  • Extra-virgin olive oil
Buttery Onion Jus
  • 2 cups homemade or unsalted chicken broth
  • ½ cup green onions, washed and chopped
  • 2 cups shelled English peas
  • 4 tablespoons unsalted butter, room temperature
  • Juice of 1 lemon

Instructions

In a food processor, blend butter, garlic, herbs, lemon juice and zest, ½ teaspoon salt and ½ teaspoon pepper into thick paste. Rub liberally all over chicken, inside and out. Season liberally with salt and pepper. Truss (tie) legs with butcher’s twine. Let sit for 30 minutes to 1 hour.

Preheat oven to 350°.

Toss root vegetables in enough olive oil to coat, add salt and pepper to taste and arrange in single layer in a heavy roasting pan. Place chicken on top of vegetables. Roast for 50–60 minutes. Raise heat to 425° and roast additional 6–8 minutes to get skin golden and crisp. (Chicken should register 165° with an instant-read thermometer inserted between thigh and breast.)

Remove pan from oven and transfer bird and vegetables to large sheet tray and tent with foil to rest and keep warm. Remove excess fat from roasting pan and put over burner at medium heat. Add chicken broth and scrape up any brown bits. Reduce by half. Add green onions and peas and whisk in butter 1 tablespoon at a time. Season with salt, pepper and lemon juice to taste.

Carve chicken and serve with roasted veggies and spring onion jus.

WINE PAIRING: 2010 Westport Rivers 2nd Flight Pinot Noir, Westport, Massachusetts. This is an absolute gem right from our own backyard. Westport Rivers, best known for their sparkling wines, produced a Pinot Noir for the first time in 2010—and they nailed it. This wine is loaded with bright red cherry and raspberry flavors with hints of sandalwood and rich sweet earth. The body won’t overwhelm the flavor of the herbed chicken and there is enough acidity to cut through the butter jus. A perfect springtime match!
Eric Taylor, Bottles Fine Wines & Spirits, Providence
Edible Rhody 2014 Local Hero: Food, Wine, Retail Shop

For other seasonal recipes:: Cooking Fresh: In Season With Rhody, Spring


Recipe courtesy of Beau Vestal, chef, New Rivers, Providence
Edible Rhody 2014 Local Hero: Chef/Restaurant

 

Ingredients

Chicken
  • 3 tablespoons unsalted butter, softened
  • 2 cloves garlic
  • 1 tablespoon each fresh mint, parsley, thyme leaves
  • Grated zest and juice of 1 lemon
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 (4-pound) free-range chicken
Vegetables
  • 1 pound spring parsnips, peeled and cut into 2-inch pieces
  • 1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1 pound small fingerling potatoes, washed
  • Extra-virgin olive oil
Buttery Onion Jus
  • 2 cups homemade or unsalted chicken broth
  • ½ cup green onions, washed and chopped
  • 2 cups shelled English peas
  • 4 tablespoons unsalted butter, room temperature
  • Juice of 1 lemon
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