French roasted chicken

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.

By , 21 September 2015
French roasted chicken
  • Ready in: 165 mins
  • Serves: 4
  • Price: £1.54 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
  • Energy 925KJ 221KCAL
of your reference intake.
Typical energy values per 100g: 925kJ/221kcal.
  • 1 Asda Large Chicken (about 1.6kg)
  • 1 bay leaf
  • Few sprigs thyme
  • 1 small carrot, sliced
  • 2 shallots, halved
  • 25g butter, melted
  • 1 level tbsp cornflour mixed with 1 tbsp cold water
  • Purple radish microleaves and salad cress, to garnish
  • 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.

  • 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).

  • Leave to rest in a warm place, loosely covered with foil, for 10-15 minutes.

  • 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.

  • Garnish the chicken with purple radish microleaves and salad cress, and serve.