Roast chicken with spring vegetables from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt

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Notes about this recipe

  • racheljmorgan on July 28, 2023

    Made this for our wedding anniversary dinner. I subbed white onion for spring onions. The recipe turned out just average: a bland but perfectly cooked roast chicken. The herbs and ample seasoning are not coming through at all when stuffed this way. I wish I had taken half of what went into the bird and rubbed it on the skin or under it. The asparagus was really good, but the carrots were undercooked.

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