Lemon chamomile chicken is roasted until tender and served with a medley of spring vegetables tossed in a fragrant herbed butter for this elegant entrée inspired by the fertile land of Gondor.
SPRING IN MIDDLE EARTH
As the snow melts and the first buds of spring begin to open, let us imagine what foods would grace the tables of JRR Tolkien’s Middle Earth. With the winter stores of last year’s harvest beginning to dwindle, all the races of Middle Earth would look to the early offerings of the earth. From tender shoots and greens to the first root vegetables, what delicacies would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the world begins to waken from its cold slumber, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Spring Feast in Middle Earth.
In Gondor
Elegant yet comforting, this roast chicken reflects the fertile farmlands and sunlit terraces of southern Gondor, where herbs grow in abundance. A whole chicken is rubbed with a fragrant butter infused with lemon zest, chamomile blossoms, and fresh thyme—aromatics reminiscent of the blossoming hillsides near Lossarnach. Roasted until golden, the bird rests atop a bed of vibrant spring vegetables—tender peas, crisp snap peas, slender carrots, and young asparagus—each tossed in the same fragrant butter. This aromatic and nourishing dish is at home on both a rustic farmhouse table and in the royal halls of Minas Tirith.
Ingredients
Chicken: I like to use a small fryer chicken for this recipe. Fryers are young chickens about 3 to 4 pounds in size. I recommend salting the chicken overnight which adds a ton of flavour and results in a more tender and juicy meat after roasting.
Chamomile: Dried chamomile flowers add an aromatic flavour to this chicken. The subtle flavour of chamomile pairs beautifully with the lemon zest and fresh thyme without being overpowering. Dried chamomile can be found in most herbal stores as well as online here.
Thyme: Use fresh thyme if possible. Dried thyme can be substituted, simply reduce the amount to two teaspoons rather than tablespoons.
Lemon: The zest of the lemon in the herb butter adds a bright citrusy flavour to the chicken while the lemon slices in the roasting pan add a hint tang to the pan gravy.
How to Make Lemon Chamomile Chicken
Salt the chicken
This might sound like an unnecessary step, but I encourage you to try it. In what amounts to basically a dry brine, overnight salting will render an extremely juicy, tender, and downright flavourful chicken. Pat the chicken dry and remove any strings. Liberally sprinkle kosher salt all over the surface of the chicken, even on the back. Place the chicken on a plate and cover. Refrigerate overnight.
Remove the chicken from the fridge two hours before you intend to roast it. Remove any covering and pat the chicken dry. Allow to come up to room temperature uncovered to allow the skin to dry off.
Prepare the compound butter
While the chicken is air drying you can prepare the compound butter. Using a mortar and pestle, grind the dried chamomile flowers until crumbled. In a small bowl combine the softened butter, chamomile, fresh thyme, zest of 1 lemon, 1 tsp kosher salt, and 1/4 tsp pepper. Mix well. Remove 2 tablespoons of the butter and set aside for later.
Prep the roasting pan
Cut the lemon in half, reserving one half to stuff the chicken while slicing the remaining half. Cut a thick slice from the onion and set aside to stuff the chicken; cut the remaining onion into slices. Drizzle a large roasting pan with 2 tablespoons olive oil. Scatter in the sliced onion, lemon slices , garlic cloves, and 4-6 sprigs of fresh thyme. Place a rack on top of the aromatics.
Roast the chicken
Preheat the oven to 400°F. Transfer the chicken to the roasting pan. Stuff the cavity with the remaining pieces of onion and lemon along with 2-3 thyme sprigs. Use your fingers to separate the skin from the breast. Rub some of the butter under the skin over each breast. Use twine to tie the legs together tightly and tuck the wing tips under the chicken. Rub the remaining butter evenly over the whole chicken.
Roast the chicken for 1 hour 15 minutes to 1 hour 45 minutes depending on the size. Baste the chicken regularly with the pan drippings as it roasts. The chicken is done when it reaches an internal temperature of 165°F. Another foolproof way to tell the chicken is done is to tip the pan and check that the juices running from the cavity are no longer pink. Remove the chicken to a platter and let rest before carving.
Prep the spring vegetables
While the chicken is roasting, peel the carrots, cutting them in half if they are large. Trim the asparagus. Bring a deep skillet of water to a boil, salting the water generously. Prepare an ice water bath in a large bowl.
Add the carrots to the boiling water and let simmer for 4 to 6 minutes until they begin to soften. Add the asparagus and cook for another 2 to 3 minutes until they begin to soften. Transfer the cooked vegetables to the ice water bath to stop them cooking. Pat the vegetables dry and set aside.
Make the pan gravy
Remove the rack and any large pieces of vegetables or herbs from the roasting pan. Leave 1/3 cup of the drippings in the pan. Place the roasting pan over medium high heat.
Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook for a minute and then deglaze with the dry vermouth. Add the chicken broth, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened. Add more broth if desired to thin out the gravy. Season with kosher salt and pepper to taste. Strain the gravy through a fine mesh strainer.
Sauté the spring vegetables
Place a large skillet over medium high heat. Add 1 tablespoon olive oil to the skillet along with the snap peas. Sauté for 2 to 3 minutes until they begin to brown and then add the thawed frozen peas. Season with kosher salt and pepper. Cook for another couple of minutes and then stir in half of the remaining compound butter.
Add the carrots and asparagus to the pan, tossing with the peas. Add the remaining compound butter and continue cooking until all the vegetables are heated through.
Serve the Lemon Chamomile Chicken with Spring Vegetables
To serve, carve the chicken into pieces. Cut the legs off each side of the chicken and then split the drumstick from the thigh. Cut the wings off. Slice each breast off the breastbone. Slice each breast into 3 or 4 slices. Arrange the chicken on a serving platter with the spring vegetables. Serve with the pan gravy and enjoy!
