Juicy Roast Chicken
Description
Supermarket chickens are soaking wet yet so dry. Disgusting 🤮
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Ingredients
Chicken Ingredients
Sauce Ingredients
Chicken Instructions
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Spatchcock chicken by cutting out the spine. Flip it over and then press on the breast plate to flatten the chicken into a roughly even thickness.
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Season the back side heavily with 1 tsp of salt.
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Season the front side with paprika, salt and rosemary.
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Lay vegetables in a roasting try and add a tbsp of oil and a tsp of salt. Shake to combine.
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Add garlic into the roasting pan and top with rosemary.
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Lay chicken down flat on veggies so it is not in contact with the pan.
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Place in oven for 15 minutes. After 15 minutes remove chicken from oven and baste with hot oil.
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Lower temp to 200c and continue to cook. Baste chicken every 10 minutes until the thickest part of the bird reaches 69C or 156F
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Remove from oven, transfer chicken and veg to another tray and allow to rest. Meanwhile, make the sauce.
Sauce Method
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Place pan over medium heat.
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Add flour and continue to mix until flour gets a deep golden brown.
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Pour in wine and cook for 1 minute while scraping off all the caremlised bits in the pan.
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Pour in chicken stock and bring to a boil.
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Reduce to a simmer, add any resting juices from the chicken and cook until sauce is thickened and coats the back of a spoon.
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Serve and devour!
Servings 5
- Amount Per Serving
- Calories 501kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 8g3%
- Dietary Fiber 3.2g13%
- Protein 77g154%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don't like eating the breast on its own (like us) we would recommend turning it into a sandwich filling. Find our recipe here.