Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 4 people
Estimated cost per serve is 9.86 dollar
Difficulty level: 3 out of 4
9 Ingredients
- 1 bunch asparagus
- 1/2 brown onion
- 1 whole chicken
- 1kilograms kipfler potatoes
- 2tablespoons extra virgin olive oil
- 1 lemon
- 1/3 cup vegetable oil
- 3 egg yolks
- 1 1/3tablespoons thyme sprigs
Nutrition per serving
5180kJ / 1240Cal
5180 Kilojoules or 1240 Calories
59% of daily energy intake*
Protein
75.8grams
Fat
82.2grams
Carbs
52.8grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Rinse chickens under cold water. Pat dry with paper towel. Place chicken into a large roasting pan. Cut lemon into 5 wedges. Put 2 lemon wedges, brown onion and thyme sprigs into each chicken cavity. Secure legs with kitchen twine. Drizzle with 1 tbs olive oil. Season with salt and pepper.
Step 2 of 3
Scrub kipfler potatoes and halve. Place in roasting pan. Drizzle with 1 tbs olive oil. Toss to coat. Cook chicken for 1 hour 10 minutes. Cook potatoes for last 45 minutes until golden and crisp.
Step 3 of 3
Rest chicken for 10 minutes before carving. Process egg yolks, juice from remaining lemon wedges and thyme sprigs in a processor for 30 seconds. Combine vegetable oil and 1/3 cup olive oil and slowly add, in a steady stream, to processor with motor running until thick. Season with salt and white pepper. Serve with chicken, potatoes and bearnaise sauce with cooked asparagus.
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