Spring Chicken with Sauteed Vegetables

Chicken breast and leg marinated with plenty of butter and herbs, baked and served with sautéed vegetables. This is a Sanjeev Kapoor exclusive recipe.

New Update
Spring Chicken with Sauteed Vegetables

Main Ingredients Chicken breast, Chicken legs
Cuisine Fusion
Course Main Course Chicken
Prep Time 1-1.30 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Spring Chicken with Sauteed Vegetables

  • 1 Chicken breast with skin
  • 1 Chicken legs with skin
  • 1 medium Carrot peeled
  • 6-7 Babycorns
  • 4-5 Broccoli florets
  • 1 teaspoon Butter ¾ cup +
  • 2 teaspoons Garlic chopped
  • ½ teaspoon Mustard paste
  • 8-9 Fresh thyme sprigs
  • to taste Salt
  • to taste Crushed black peppercorns
  • 3-4 Parsley sprigs


  1. Mix ¾ cup butter, garlic, mustard paste, thyme leaves, salt and crushed peppercorns in a bowl.
  2. Finely chop parsley sprigs and add. Mix well.
  3. Place chicken breast and leg on a plate. Sprinkle salt and crushed peppercorns on it and rub in well all over the chicken and under the skin. Prick the chicken pieces all over with a fork.
  4. Rub the butter mixture all over the chicken pieces and under the skin. Set aside to marinate for an hour.
  5. Preheat oven to 200ºC.
  6. Heat a non-stick pan. Place marinated chicken pieces on it, skin side down. Spread leftover marinade on top and sear till lightly browned. Flip and sear till the other side turns light brown.
  7. Place the seared chicken on a baking tray, put the tray in the preheated oven and bake for 15-18 minutes.
  8. Cut carrot into cubes. Cut babycorn and broccoli florets into medium size pieces.
  9. Heat 1 teaspoon butter in a non-stick pan. Add all cut vegetables and toss. Add salt and crushed peppercorns and toss for 2-3 minutes. Remove from heat and set aside.
  10. Place baked chicken on a serving plate. Put the sautéed vegetables on one side. Drizzle the sauce left in the tray on top and serve immediately.