Mary's Spring Chicken Recipe

Preheat the Oven

Preheat your oven to 200°C (400°F). This will ensure that your chicken cooks evenly.

Prepare the Chicken

Rinse the organic chicken under cold water and pat it dry with paper towels. Rub the chicken inside and out with olive oil, salt, black pepper, garlic powder, and paprika.

Prepare the Vegetables

Wash and trim the spring onions and asparagus. Cut the potatoes into quarters. Place them in a mixing bowl, drizzle with olive oil, salt, and pepper, and toss well.

Roast the Chicken

Place the seasoned chicken in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste the chicken halfway through cooking with the juices from the pan.

Add the Vegetables

After the chicken has been roasting for 30 minutes, add the prepared spring onions, asparagus, and potatoes around the chicken in the roasting pan. Continue roasting until the chicken is cooked through and the vegetables are tender.

Rest the Chicken

Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute.

Plate and Serve

Serve the carved chicken alongside the roasted vegetables. Drizzle with organic yogurt for added creaminess and flavor.