
Roast Chicken with Mascarpone & Herbs
By Create Cook Share

4 serves

20 mins

75 mins

Ingredients
- The Bare Bird free range whole chicken
- 250g mascarpone
- 1 lemon, zested and juiced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh tarragon, finely chopped
- 2 garlic cloves, finely chopped
- Sea salt and freshly ground pepper
- Extra virgin olive oil
- 100ml chicken stock
- 4 medium white potatoes, quartered
- 250g radishes – 1 bunch
- 400g asparagus spears – 2 bunches
Chicken
- Preheat oven to 180C fan forced.
- Combine mascarpone, lemon zest, thyme, tarragon, garlic, sea salt and pepper.
- Place chicken in the centre of a lined baking tray. Slip your hand beneath the chicken skin and pull it away. Spread 3/4 of the mixture in an even layer. Add the remaining into the cavity of the chicken.
- Tie well the legs together with butcher’s string, rub extra virgin olive oil into the skin, season with sea salt and pepper and bake for 1 hour.
- Once the chicken is golden brown cover loosely with baking paper or foil.
- Pour stock and lemon juice over the chicken and baste with the juices. Bake a further 15-20 minutes.
- Rest for 5 minutes and serve.
Vegetables
Drizzle the potatoes with extra virgin olive oil and season well. Place around the chicken at step 4 above and bake for 1 hour with the chicken.
Add the asparagus spears and radishes to the baking tray at step 5 above and pour the chicken stock and lemon juice over the vegetables as well the chicken.
Tips:
- Substitute for tarragon can be basil, chives or wild garlic
- Use dairy free alternative to mascarpone eg. Dairy free cream cheese