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French Roast Chicken Dinner

Recipe

Add a French twist to your Sunday lunch with this tasty roast recipe.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 90 minutes

French   |   Main

  

Ingredients

For the Chicken:

  • 1 extra-large Chicken, approx. 1.9-2.2kg
  • 30g Salted Butter, melted
  • 400ml White Wine or Chicken Stock, made with a Stock Cube
  • Juice of 1 Lemon
  • 1 tsp Paprika
  • 1 tsp Garlic Granules
  • Sea Salt and Black Pepper

For the Vegetables:

  • 2 extra-large Sweet Potatoes
  • 200g Kale
  • 250g Chestnut Mushrooms
  • 400g Chantenay Carrots
  • 4 medium Red Onions, cut into quarters
  • Gravy Granules
  • Extra Butter and Olive Oil  

  

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Put the chicken in a roasting dish and brush the butter over the top and place into the oven.
  3. To get the perfect chicken, cook for 45 minutes per kilo, plus an extra 20 minutes. Check the chicken is cooked by sticking a skewer into the thigh, if the juices run clear the chicken is cooked,   if they are pink return to the oven and cook for another 15 minutes and check again.
  4. Mix together the wine, or stock, with the lemon juice, season with the paprika, garlic granules and salt and pepper.
  5. After the chicken has been in the oven for 15 minutes, pour over the wine/stock.
  6. Prick the sweet potatoes and put in the oven
  7. Baste the chicken every 15 minutes during the cooking.
  8. Meanwhile, when the chicken has been cooking for 60 minutes, put the onions in a tray – drizzle over a little olive oil and cook for 30 minutes.
  9. Cook the carrots in some boiling salted water for 10 minutes – drain and keep warm.
  10. Cook the kale in some boiling salted water for 6 minutes and drain well.
  11. Wipe and slice the mushrooms, sauté in some butter for a few minutes and   keep warm.
  12. In the same frying pan, sauté the kale until crispy with a little oil.
  13. Once the chicken is cooked, remove from the stock and allow to stand for 15 minutes before carving.
  14. Make some gravy with the chicken stock using the gravy granules.
  15. Cut the cooked sweet potatoes in half and scoop out the flesh and mash with some butter.
  16. Serve the chicken alongside the vegetables and gravy.