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French Roast Chicken & Italian Roast Chicken

THIS week we have two chicken dishes on the menu for you. Chicken is a staple in our house: we buy a big skin–on chicken and end up roasting it, making fajitas out of it and using the leftovers for a pasta bake, Chinese curry or a Thai curry – it is such a versatile meat. I always try and buy a local chicken from the butchers as well.

 

Another great thing about chicken as an ingredient, especially in these two recipes, is that it can work with most herbs and spices. It’s hard to beat a roast chicken and this week I’m hoping you try out either the traditional French roast chicken or the traditional Italian roast chicken – I promise they will become your new go–to when roasting a chicken!

French Roast Chicken (serves four)

Knob of butter

1 lemon

1 chicken approx. 1.8kg

4 cloves garlic, crushed

Salt and pepper

1 glass white wine

Place the chicken in a roasting tin and preheat oven to 200C. Start by rubbing the butter over the skin of the chicken. To release the juice from the lemon before you slice it, roll it over the work top squeezing it down, slice in half and squeeze the juice over the chicken.

Place the remaining lemon in the cavity of the chicken with the garlic and season the skin well with salt and pepper. Place in the oven for one hour, remove and leave to rest.

To make a good chicken gravy, whilst the chicken is resting put the juices from the tin into a pot, add in the white wine and place on a high heat, reduce once it starts to bubble.

Slice the chicken and serve with the gravy.

Italian Roast Chicken (serves four)

70g Prosciutto

2 sprigs rosemary

1 knob butter

1 lemon, zested

1 chicken approx. 1.8kg

Salt and pepper

Place the chicken in a roasting tin and preheat oven to 200C.

Chop up the prosciutto with the rosemary and then combine with the butter and the lemon zest. Loosen the skin on the chicken and place the butter combination under the skin, patting it out to ensure even distribution. Any remaining butter combination can be smeared over the skin of the chicken.

Season lightly with salt and pepper and place in the oven for one hour, basting with the juices from time to time. Remove and leave to rest before slicing and serving.

Serve with baby boiled potatoes with rock salt.


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D.O.B