Hello, my fellow food lovers!
Spring is definitely in the air, and it has sent my kitchen into a flurry of activity! With the days getting longer and the weather slowly warming up, I’ve been inspired to match the season’s vibe with a dish that’s as colorful and refreshing as a springtime garden in bloom.
Today’s culinary escapade has led me to a sublime pairing of flavors and textures that are sure to enchant your taste buds. I’m thrilled to introduce to you the star of today’s blog post – the “Springtime Symphony: Lemon-Dill Roasted Chicken with Rainbow Carrot Ribbon Salad.”
Cooking with a whole chicken is one of those kitchen endeavors that always feels slightly grand. Whether it’s a family Sunday roast or simply a craving for something roasted to perfection, a whole chicken has that special quality of bringing people together. Plus, the leftovers are fantastic for adding to salads, sandwiches, or simply enjoying cold from the fridge (if it survives that long with four little ones running about!).
Now, to our dear chicken, we kindly bestow a zesty and herbaceous lemon-dill marinade that fills each bite with the bright flavors of spring. I must say, there’s something marvelously satisfying about rubbing the marinade under the skin — it’s somewhat therapeutic and ensures that our bird doesn’t skimp on any flavors.
Then, just when you thought it can’t get better, we move on to the rainbow carrot ribbon salad. I’m absolutely smitten with the vibrant colors of these carrots; they remind me of painting Easter eggs with Edward and Alexander, who have quite the artistic flair, while little Barnaby watches on, giggling at every splash of color. I find that sometimes simple is best, and this salad is a testament to that. A kiss of honey, apple cider vinegar, and a whisper of Dijon mustard — that’s all it takes to transform the humble carrot into a dish that sings of sunshine and cheer.
As for our newest addition, Phillipa, she’s content watching the bustle from her high chair, eagerly awaiting the day she can join in on our family feasts.
One of my favorite touches is the addition of toasted slivered almonds, which not only contribute a delightful crunch but also bring a depth of nutty flavor that complements the carrots spectacularly.
There’s definitely something magical about sitting down to a meal that’s not only nourishing but also a feast for the eyes. Don’t shy away from adding that extra sprig of dill on top for garnish – we eat with our eyes first, after all!
Gather your loved ones around the table, serve up generous helpings of this roasted chicken and its colorful salad sidekick, and watch as the flavors of spring come alive. It’s dishes like these that reaffirm my love for cooking: the act of transforming simple ingredients into a symphony of tastes and textures that can turn any meal into a celebration.
Happy Spring, and even happier cooking,
Al
Ingredients
– 1 whole chicken (approximately 1.5kg or 3-4 pounds)
– 2 tablespoons olive oil
– 2 lemons, zested and juiced
– 4 sprigs fresh dill, finely chopped
– 4 garlic cloves, minced
– Salt, to taste (about 1 teaspoon)
– Black pepper, to taste (about 1/2 teaspoon)
– 6 rainbow carrots, peeled into ribbons
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 cup extra virgin olive oil
– 1 small red onion, thinly sliced
– 2 tablespoons fresh parsley, chopped
– 1/4 cup slivered almonds, toasted
Method
1. Preheat the oven to 200°C (400°F).
2. Rinse the chicken under cold water and pat dry with paper towels. Place the chicken in a roasting pan.
3. In a small bowl, combine the olive oil, lemon zest, half of the lemon juice, chopped dill, minced garlic, salt, and black pepper to create a marinade.
4. Gently loosen the skin from the chicken breasts and spread a portion of the marinade under the skin directly onto the meat. Spread the remaining marinade over the outside of the chicken.
5. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
6. Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 74°C (165°F) and the juices run clear. Baste the chicken with its own juices a couple of times during roasting.
7. Meanwhile, prepare the carrot ribbon salad. Use a vegetable peeler to peel long ribbons from the rainbow carrots.
8. In a large bowl, whisk together the honey, remaining lemon juice, apple cider vinegar, and Dijon mustard. Gradually add the extra virgin olive oil while continuing to whisk, creating an emulsified dressing.
9. Add the carrot ribbons and sliced red onion to the dressing. Toss until the vegetables are well-coated. Just before serving, stir in the chopped parsley and toasted slivered almonds.
10. Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute.
11. Serve the carved chicken with the fresh rainbow carrot ribbon salad on the side. Enjoy the bright flavors of spring in this comforting yet light meal.
