Chicken with lemon and spicy spring onions recipe

Ingredients for Chicken with lemon and spicy spring onions

• 1 lemon

• 2 (1.5–1.8 kg) chickens

• kosher salt, freshly ground pepper

• 2 large red onions, quartered

• 2 bunches spring onions, trimmed, divided

• 4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated

• 120 ml extra-virgin olive oil

• 225 g unsalted butter, softened

• 6–8 (2.5 cm thick) slices crusty bread

• 15 g parsley leaves with tender stems

• crushed red pepper flakes (for serving)

How to make Chicken with lemon and spicy spring onions

1. Preheat the oven to 180°C (fan 160°C).  

2. Very thinly slice 1 lemon and remove any seeds.  

3. Place the chickens on a rimmed baking tray and season the outsides and insides generously with salt and black pepper.  Scatter the red onions, three-quarters of the spring onions, and half of the lemon slices around the chickens.  

4. In a small saucepan, cook the green garlic, oil, and butter over medium heat, swirling occasionally, until the butter melts and the garlic begins to lightly sizzle.  Season with salt and black pepper.  

5. Pour the garlic mixture over the chickens, ensuring some drips onto the onions and lemon.  

6. Roast the chickens for 80 minutes to 2 hours, occasionally tossing the onions and lemon and basting the chickens with the drippings from the baking tray, until the chickens are golden brown and an instant-read thermometer inserted into the thickest part of the breast registers 70°C.  The onions and lemon should be softened and starting to brown.  

7. Remove the baking tray from the oven and transfer the chickens to a cutting board, leaving the onions and lemon behind.  

8. Place the bread slices on the baking tray and turn them once to coat in the chicken fat.  Return the baking tray with the bread and vegetables to the oven and roast for 10–15 minutes, until the vegetables are starting to sizzle and crisp, and the bread is toasted.  

9. Meanwhile, thinly slice the remaining spring onions and toss them in a medium bowl with the parsley and the remaining lemon slices.  Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.  

10. Carve the chickens and transfer them to a large shallow bowl or platter, or serve directly on the cutting board.  Pour any remaining juices from the baking tray over the chicken and scatter the roasted onions and lemon slices around, followed by the raw spring onion mixture.  

11. Slice each piece of toast into a few pieces and serve alongside.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.