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Crispy Brown Butter Spring Chicken Recipe with Easy Roasted Vegetables

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A comforting and easy recipe featuring a whole spring chicken roasted to crispy golden perfection with nutty brown butter and accompanied by caramelized roasted vegetables.

Ingredients

  • Whole spring chicken (about 3-4 pounds / 1.4-1.8 kg), patted dry
  • Unsalted butter (6 tablespoons / 85 grams), for browning
  • Olive oil (2 tablespoons), for roasting
  • Fresh thyme sprigs (4-5)
  • Garlic cloves (3-4), smashed
  • Sea salt and freshly ground black pepper, to taste
  • Fresh lemon juice (from 1 lemon)
  • Baby carrots (10-12), peeled
  • Asparagus spears (1 bunch, about 12 oz / 340 grams), trimmed
  • New potatoes (12 small, halved) or fingerlings
  • Red onion (1 medium), cut into wedges
  • Olive oil (3 tablespoons), to coat veggies
  • Fresh rosemary sprigs (2-3), optional
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Let the spring chicken rest at room temperature for about 20 minutes before cooking.
  2. In a small saucepan over medium heat, melt 6 tablespoons of unsalted butter. Cook, stirring frequently, until the butter turns golden brown and smells nutty (about 4 to 5 minutes). Remove from heat immediately and set aside.
  3. Pat the chicken dry thoroughly with paper towels. Season generously with sea salt and freshly ground black pepper, rubbing under the skin where possible.
  4. Place the chicken breast-side up in your roasting pan or skillet. Tuck in fresh thyme sprigs and smashed garlic cloves around the bird.
  5. Brush the chicken generously with the warm brown butter, reserving a little for basting later.
  6. In a mixing bowl, toss baby carrots, asparagus, new potatoes, and red onion with olive oil, salt, pepper, and rosemary if using. Arrange the vegetables around the chicken in the pan.
  7. Roast everything in the preheated oven for about 45-50 minutes. Halfway through, baste the chicken with reserved brown butter and turn the vegetables for even roasting.
  8. Check the internal temperature of the chicken at the thickest part of the thigh; it should read 165°F (74°C). If not, roast for an additional 5-10 minutes.
  9. Remove the pan from the oven and let the chicken rest for 10 minutes.
  10. Squeeze fresh lemon juice over the chicken and vegetables before serving.

Notes

Pat the chicken skin very dry before seasoning to ensure crispiness. Watch the butter closely when browning to avoid burning. Use a meat thermometer to check doneness. Let the chicken rest after roasting to keep it juicy. If vegetables roast faster, tent them with foil to prevent burning. For dairy-free, substitute butter with vegan margarine or coconut oil.

Nutrition

Keywords: brown butter chicken, spring chicken, roasted vegetables, crispy chicken, easy dinner, comfort food, roasted spring chicken

Find it online: https://avabake.com/crispy-brown-butter-spring-chicken-recipe-with-easy-roasted-vegetables/