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    Recipes
    Recipes

    French roasted chicken

    To keep the chicken wonderfully moist and juicy, roast it in water and turn over halfway through cooking. The juices make the base for a tasty sauce, too.

    To keep the chicken wonderfully moist and juicy, roast it in water and turn over halfway through cooking. The juices make the base for a tasty sauce, too.

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    (1 votes)
    Cooking Time

    Cook: 2 Hours 45 Mins

    Cooking Time

    Serves: 4

    Cooking Time

    Price: £1.54 per serving

    Nutritional Information

    Each 100g serving contains

    Energy
    925kj
    221kcal
    11%
    Fat
    10.1g
    Med
    14%
    Saturates
    4.6g
    Med
    23%
    Sugars
    2.5g
    Low
    3%
    Salt
    0.3g
    Med
    5%
    of your reference intake.
    Typical energy values per 100g:
    925kj/221kcal

    Ingredients

    Salad cress

    1 Asda Large Chicken (about 1.6kg)

    1 bay leaf

    Few sprigs of thyme

    1 small carrot (sliced)

    2 shallots (halved)

    25g butter (melted)

    1 level tbsp cornflour mixed with 1 tbsp cold water

    Purple radish microleaves

    Method

    1
    Pre-heat the oven to 180C/160C Fan/Gas 4. Put the chicken in a roasting tin, breast-side down. Add the bay leaf, thyme, carrot and shallots around the chicken. Brush melted butter on the chicken. Add water to a depth of 2cm. Cover loosely with foil. Cook for 30 minutes.
    2
    Remove the foil and turn the chicken breast-side up. Brush butter over any skin not covered by water. Cook, uncovered, for another 1 hour 40 minutes. Discard the carrot and shallots (they flavour the gravy stock).
    3
    Leave to rest in a warm place, loosely covered with foil, for 10-15 minutes.
    4
    For the gravy, strain the juices into a measuring jug and skim the fat from the top. Make up to 250ml with water. Put in a pan, add the cornfour mixture and bring to the boil, stirring all the time. Simmer for 1 minute.
    5
    Garnish the chicken with purple radish microleaves and salad cress, and serve.