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Roast Chicken with Mascarpone and Herbs Recipe

Roast Chicken with Mascarpone & Herbs

By Create Cook Share

4 serves

4 serves

20 mins

20 mins

75 mins

75 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken Front

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

  1. Preheat oven to 180C fan forced.
  2. Combine mascarpone, lemon zest, thyme, tarragon, garlic, sea salt and pepper.
  3. 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.
  4. 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.
  5. Once the chicken is golden brown cover loosely with baking paper or foil.
  6. Pour stock and lemon juice over the chicken and baste with the juices. Bake a further 15-20 minutes.
  7. 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

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Chicken Recipes

For more great recipes to ‘Get Inspired’

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To find your nearest stockist ‘Search Now’

Chicken Recipes

For more great recipes to ‘Get Inspired’

Find Us

To find your nearest stockist ‘Search Now’