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Chicken roasted on crunchy rosemary sourdough

A golden roast chicken in a white baking dish

Chicken roasted on crunchy rosemary sourdough

Name: Chicken roasted on crunchy rosemary sourdough
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 whole (about 1.5kg) chicken; olive oil; 4 thick slices, halved sourdough; a few sprigs rosemary; 1 whole bulb garlic halved; 1 lemon zested and halved; 4 tbsp crème fraîche; ½ tsp Dijon mustard; 1 tbsp balsamic vinegar; 1, finely chopped echalion shallot; 2 tbsp olive oil; 100g lamb’s lettuce

Janine Ratcliffe

Published: January 19, 2020 at 1:05 PM

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Serves 4

Easy

Total time: 1 hr and 40 mins

plus resting

A star rating of 5 out of 5.2 ratingsRate

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Chunky slices of sourdough make a trivet for roast chicken in this cosy recipe, and soak up all the delicious cooking juices. Perfect for Sunday lunch

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Alternatives

Complete the dish

Try this twist on a roast chicken, or check out our easy roast chicken here.

Ingredients

Nutrition

1 whole (about 1.5kg) chicken
olive oil
4 thick slices, halved sourdough
a few sprigs rosemary
1 whole bulb garlic

halved
1 lemon

zested and halved
4 tbsp crème fraîche
½ tsp Dijon mustard

LETTUCE AND SHALLOT SALAD

1 tbsp balsamic vinegar
1, finely chopped echalion shallot
2 tbsp olive oil
100g lamb’s lettuce

Nutrition: per serving

kcal851
fat51.6g
saturates19g
carbs38.4g
sugars4.4g
fibre3.3g
protein56.6g
salt1.6g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Rub the chicken with a splash of olive oil and season well. Toss the sourdough with the rosemary, another 2 tbsp olive oil and some seasoning.
step 2

Spread out the bread on the bottom of a non-stick roasting tin with the garlic and zested lemon halves, then sit the chicken on top. Roast for 1 hour. Mix together the crème fraîche, lemon zest and mustard, and season well. Take out the chicken and brush all over with the crème fraîche mixture. Roast for another 15 minutes or until the chicken is cooked and deep golden, and the bread is crisp.
step 3

Rest the chicken for 20 minutes. Whisk together the balsamic vinegar, shallot and olive oil, and season. Toss the lamb’s lettuce with the dressing. Carve the chicken and serve with the crunchy bread and salad.

Have you tried our roast chicken with kiev butter recipe?

A whole chicken roasted with Kiev butter on a oval plate next to a knife and fork

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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