Roast Baked Spring Chicken

Roast Baked Spring Chicken

Spring chickens are tender and smooth, with sweet meat and the right amount of fat and lean. They are also smaller in size, so they take less time to roast and are relatively easy to control over the fire. The spring chicken is served with onions, garlic and shallots to make it more flavorful, and the potatoes have absorbed the flavors of the above ingredients, which is the essence of the dish!

Ingredients
Steps
  1. Cut the spring chicken in half and cut along the spine with a knife or scissors.
    Cut the spring chicken in half and cut along the spine with a knife or scissors.
  2. Clean the spring chicken and remove the lungs.
  3. Drain and pat dry the spring chicken.
    Drain and pat dry the spring chicken.
  4. Sprinkle salt and black pepper over the chicken.
    Sprinkle salt and black pepper over the chicken.
  5. Butter Sauce
  6. Mix together 80g butter, 1 tsp salt and 2 tsp dried basil.
    Mix together 80g butter, 1 tsp salt and 2 tsp dried basil.
  7. The butter sauce needs to be stuffed between the skin and the chicken meat of the chicken breast. Before stuffing the butter, insert your finger between the chicken skin and the chicken meat and try to dig out some space.
    The butter sauce needs to be stuffed between the skin and the chicken meat of the chicken breast. Before stuffing the butter, insert your finger between the chicken skin and the chicken meat and try to dig out some space.
  8. Then grab a small butter ball and stuff it between the chicken skin and the chicken meat, pushing the butter ball as deep into the chicken breast as possible. And so on, until one side of the chicken breast is filled.
    Then grab a small butter ball and stuff it between the chicken skin and the chicken meat, pushing the butter ball as deep into the chicken breast as possible. And so on, until one side of the chicken breast is filled.
  9. After filling the breasts of two chickens on all sides, cover with plastic wrap and refrigerate for one to two hours.
    After filling the breasts of two chickens on all sides, cover with plastic wrap and refrigerate for one to two hours.
  10. While the spring chickens are in the freezer, prepare the other ingredients.
  11. Put the potatoes in boiling water and cook for about 15 minutes.
    Put the potatoes in boiling water and cook for about 15 minutes.
  12. Cut the onion in half. Peel the garlic and keep it whole, or cut it in half. Peel shallots and leave whole or cut in half.
    Cut the onion in half. Peel the garlic and keep it whole, or cut it in half. Peel shallots and leave whole or cut in half.
  13. After cooking the potatoes, cut them into large pieces.
  14. Put onions, garlic, shallots and potatoes in a baking tray, add one teaspoon of salt and half a tablespoon of oil, and mix well.
    Put onions, garlic, shallots and potatoes in a baking tray, add one teaspoon of salt and half a tablespoon of oil, and mix well.
  15. Preheat oven to 180 degrees.
  16. Place the spring chicken on top of the onions, potatoes, etc., skin side down.
    Place the spring chicken on top of the onions, potatoes, etc., skin side down.
  17. Bake in oven at 180 degrees for 12 minutes.
    Bake in oven at 180 degrees for 12 minutes.
  18. After 15 minutes, turn the chicken over so the skin is facing up and bake for another 12 minutes.
    After 15 minutes, turn the chicken over so the skin is facing up and bake for another 12 minutes.
  19. Increase the oven temperature to 190 degrees and bake for 5 minutes until the skin of the spring chicken becomes golden brown.
  20. Check the spring chicken with a food thermometer or insert a chopstick into the chicken. If no blood comes out, the spring chicken is cooked.
    Check the spring chicken with a food thermometer or insert a chopstick into the chicken. If no blood comes out, the spring chicken is cooked.
Languages
Roast Baked Spring Chicken - English version
Poulet de printemps rôti au four - Français (French) version
烤焗春鸡 - 简体中文 (Simplified Chinese) version
Pollo de primavera asado al horno - Española (Spanish) version
Ofengebratenes Frühlingshähnchen - Deutsch (German) version
ローストベイクドスプリングチキン - 日本語 (Japanese) version
구운 봄 닭 - 한국인 (Korean) version
ไก่ฤดูใบไม้ผลิอบ - แบบไทย (Thai) version
Pollo primaverile arrosto al forno - Italiana (Italian) version
Ayam Panggang Musim Semi - Bahasa Indonesia (Indonesian) version