Lemon fried chicken with spring vegetables

Lemon Roasted Chick with Spring Vegetables is a tantalizing recipe that will take your cooking skills to a new level. This succulent dish, expertly prepared by Gordon Ramsay, remarkably combines the bold flavors of lemon and roast chicken. Full of flavor, it promises to be a feast for the senses. Served alongside a delightful selection of spring vegetables, this dish showcases the seasonal delights that nature has to offer. It is important to note that the recipe contains pork and is therefore only suitable for non-Muslims. So unleash your inner chef and let Gordon’s expertise guide you to an unforgettable culinary experience!

Ingredients

  • 2 oven-ready house chicks
  • 2 cloves garlic, crushed but left whole
  • small bunch of thyme
  • 1 lemon, halved (use the peel for the vegetables)
  • 25 g butter, soft
  • 1 tbsp olive oil
  • 150g smoked bacon, preferably in one piece, cut into small pieces
  • 150g pearl onions, halved
  • 150 ml fresh chicken stock
  • 200g frozen petits pois
  • 1 baby gem lettuce, shredded
  • 8 small zucchini, halved lengthwise
  • 200 g baby carrots, cleaned, halved diagonally for large carrots
  • 10 young leeks, cleaned
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Zest 1 lemon
  • 8 radishes, halved or quartered if large

Tip

Poussin
Some recipes recommend a whole kitty per person, but I think half a bird is the perfect portion when served as part of a three-course meal with a wide variety of vegetables. Always remove poultry from the refrigerator an hour before cooking so that it comes to room temperature. This ensures that the meat cooks evenly and you get the most tender result possible.

Preparation steps

  1. Preheat the oven to 220°C/fan 200°C/gas 7.
  2. Season the inside of the chicks generously with salt and pepper.
  3. Stuff each kitten with a clove of garlic, half a bunch of thyme and half a lemon.
  4. Place the chicks in a shallow roasting pan.
  5. Brush the chicks with butter.
  6. Season the skin with sea salt and black pepper.
  7. Roast the chicks in the oven for about 40 minutes.
  8. While the chicks are roasting, prepare the side dishes.
  9. Heat a dash of oil in a frying pan.
  10. Fry the bacon for 2 minutes until it becomes crispy.
  11. Reduce the heat and add the onions. Bake until golden brown, 6-7 minutes.
  12. Pour the chicken broth into the pan and simmer for 2 minutes.
  13. Scatter the peas on top and cook for another 2 minutes.
  14. Stir in the salad and cook until wilted, 1 minute. Put aside.
  15. Bring the spring vegetables to the boil in a large pot of salted water.
  16. Prepare a bowl of ice water.
  17. Cook the vegetables (except the radishes) in batches.
  18. Transfer the vegetables to the ice water.
  19. Drain the vegetables and place them on paper towels to dry.
  20. Heat a drizzle of olive oil in another frying pan.
  21. Stir-fry the vegetables until they just start to color.
  22. Add vinegar, lemon zest and some spice.
  23. Turn off the heat, mix in the radishes and drizzle with a little more oil.
  24. Check whether the chicks are cooked by inserting a skewer or small knife between the leg and the breast.
  25. If the juices are pink, give the bird another 5-10 minutes in the oven.
  26. Remove the chicks from the mold and let them rest upside down for 10 minutes.
  27. To make a simple sauce, remove the lemon halves from the chicks and squeeze them into the juice in the roasting pan.
  28. Stir in the lemon juice.
  29. Strain the lemon juice into a pitcher.
  30. Using a sharp knife, cut through the thigh joint and remove the leg.
  31. Cut each leg through the joint to separate the drumstick from the thigh.
  32. Cut the breasts away from the bone, cutting through the joint so that the wing remains attached.
  33. Cut each breast into 2 pieces.
  34. Place a mound of the braised peas and lettuce in the center of 4 large, shallow bowls.
  35. Arrange a nest of vegetables around the salad.
  36. Place the carved ducklings on top of the salad and give each portion an equal amount of meat.
  37. Pour the lemon sauce over it.
  38. Serve immediately.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
553 39g 13g 12g 8g 6g 38g 1.79g

Equipment and tools

To prepare lemon cheese roast with spring vegetables, you will need the following equipment and tools:

  • Oven
  • frying pan
  • Sharp knife
  • dulcimer
  • Garlic press
  • Basting brush
  • measuring spoon
  • measuring cup
  • Pot
  • wooden spoon

Allergen information

Lemon fried chicken with spring vegetables contains the following allergens:

  • butter (milk)
  • Smoked streaky bacon (pork)
  • Chicken broth (may contain allergens – check packaging)

Please be aware of these allergens if you or your guests have dietary restrictions or allergies.

Storage and leftovers

If you have leftover Lemon Cheese Roast with Spring Vegetables, you can store it in an airtight container in the refrigerator for up to 3 days. Be sure to cool the leftovers before storing them. When reheating, ensure food is heated thoroughly before consumption. Do not warm up more than once.

Health Benefits of Lemon Roast Poussin with Spring Vegetables

If you want to enjoy a delicious and nutritious meal, Lemon Roast Poussin with Spring Vegetables is a fantastic option. Packed with flavor and numerous health benefits, this dish is perfect for anyone looking to eat a balanced diet. Let’s take a closer look at the ingredients and their associated benefits:

1. Poussin

Poussin, or young chicken, is not only tender and flavorful, but also a great source of lean protein. Protein is essential for building and repairing tissue, promoting muscle growth, and regulating metabolism.

2. Garlic

Garlic not only adds a delicious flavor to the dish but also offers numerous health benefits. It is known to boost the immune system, lower blood pressure and have anti-inflammatory properties.

3. Thyme

Thyme is not just a fragrant herb; it is also rich in vitamins and minerals. It contains vitamin C, iron and manganese, which can support a healthy immune system and promote blood circulation.

4. Lemon

The lemon peel gives the vegetables a refreshing citrus taste. Lemons are an excellent source of vitamin C, which is known for its antioxidant properties. Vitamin C strengthens the immune system and supports collagen production, promoting healthy skin.

5. Olive oil

Olive oil is a heart-healthy fat that is commonly used in Mediterranean cuisine. It is rich in monounsaturated fatty acids, which may help reduce the risk of heart disease and lower cholesterol levels.

6. Smoked bacon

The smoked bacon not only provides a rich, hearty flavor, but also provides protein and good fats. It is important to choose high quality, uncured bacon to minimize the intake of additives and preservatives.

7. Pearl onions

Pearl onions are a sweet and small type of onion. They are low in calories and fat, but rich in fiber, vitamins and minerals. Including pearl onions in your diet can support healthy digestion and provide important nutrients.

8. Fresh chicken broth

Chicken broth is made from simmering chicken bones, vegetables, and herbs. It is a valuable source of collagen that can support joint health, improve skin elasticity, and improve digestive function.

9. Baby Gem Salad

In addition to being tender and crunchy, baby gem salad is also a good source of vitamins A and K. These vitamins are important for maintaining healthy vision, supporting blood clotting, and promoting strong bones.

10. Baby zucchini

Zucchini, also known as zucchini, is full of nutrients. They are low in calories and high in fiber, potassium and vitamin C. Including zucchini in your diet can aid digestion, promote hydration and support immune function.

11. Baby carrots

In addition to being visually appealing, baby carrots are also rich in beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for maintaining good vision, supporting cell growth and strengthening the immune system.

12. Baby leeks

Baby leeks give the dish a delicate onion flavor. They are a good source of vitamins A, C and K as well as antioxidants. These nutrients can promote healthy skin, strengthen bones and protect against cell damage.

13. Balsamic vinegar

Balsamic vinegar gives the vegetables a spicy and slightly sweet taste. It is known for its low glycemic index and antioxidant properties. Consuming balsamic vinegar in moderation can help regulate blood sugar levels and lower cholesterol.

14. Radishes

Radishes add a refreshing crunch to the dish, are low in calories and high in fiber and vitamin C. They also contain compounds that can have anti-inflammatory and antibacterial effects.

By incorporating Lemon Roast Poussin with Spring Vegetables into your diet, you can enjoy a delicious meal while reaping the many health benefits of the ingredients. Remember to always choose fresh, organic and high quality ingredients for the best results.

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