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Roasted Springer Mountain Chicken with Rosemary & Lemon


Delicious and tender, awesome cooking method.


At a glance
Rosemary & Lemon Marinade 
1 bunch Italian parsley, save 12 leaves 
3 cloves garlic, roughly chopped
3 each shallots, roughly chopped
1 tablespoon herbs de Provence
1 teaspoon dried rosemary
3 tablespoon Dijon Mustard
1 each lemon zested
2 tablespoon cracked black pepper
6 tablespoon olive oil
Roasted Springer Chicken
2 each chickens
2 medium russet potatoes, quartered
1 large Spanish onion skin on, halved
3 teaspoons extra virgin olive oil
1 each lemon
6 ounces rich chicken stock
1 head garlic Roasted
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper to taste


Combine first nine ingredients except lemon zest and in a food processor and puree till smooth.  Fold in the lemon zest.  Wash and dry chicken, apply marinade cover and refrigerate 2 hours.  Preheat oven to 350F.
Season the chicken with salt and pepper and place them in a roasting pan fitted with a rack.  Place in oven.  Place a sheetpan in the oven and allow it to become hot.  Add the oil, then lay the potatoes and onion on the sheetpan, cut sides down.  Season with salt and pepper and roast till the chicken's internal temperature reaches 165 degrees.  Discard the outer skin of the onion.  Remove the bones from the breast, thighs and legs. 
Arrange the chicken pieces, skin side up in a shallow roasting pan add lemon slices the cooking liquid and 2 ounces of the chicken stock.  Set the pan under the broiler, cook until the skin is crisp.
Combine the remaining stock, juice of half lemon and the garlic in a small saucepan, heat to a simmer, remove from the heat, add butter and whisk.  Arrange the chicken and vegetables on a serving plate, pour sauce over the vegetables and around the chicken, garnish with parsley.

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