Recipe

French-style roast chicken

A traditional roast chicken with delicious stuffing and buttery, tender flesh is a wonderfully economical dinner and a mouth-watering French-inspired version never goes out of style. Serve it up with duck fat potatoes.

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
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Ingredients

French-style roast chicken
  • 1.6 kilogram whole chicken
  • 2 cup (500ml) chicken stock
  • 2 bay leaves
  • 1 sprig tarragon
  • kipfler potatoes, to serve
Butter
  • 2 clove garlic, crushed
  • 1/2 cup chopped parsley
  • 1 teaspoon finely grated lemon rind
  • 125 gram soft butter
Stuffing
  • 60 gram butter
  • 2 rashers bacon, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tablespoon chopped tarragon
  • 2 cup fresh breadcrumbs
  • 1/2 cup chopped parsley

Method

French-style roast chicken
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Make butter; combine garlic, parsley, lemon rind and butter in a small bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist ends to seal.
  • 3
    Make stuffing; heat butter in a large frying pan over medium heat; add bacon, onion and garlic, and cook until softened. Stir in tarragon, breadcrumbs and parsley. Season to taste.
  • 4
    Remove and discard any fat from cavity of chicken. Pat cavity and skin dry with paper towel. Tuck wings under body.
  • 5
    Run fingers between skin and the breast meat. Spoon half the flavoured butter under skin; push through skin to cover breast and tops of drumsticks and thighs.
  • 6
    Fill cavity with stuffing. Season chicken all over with sea salt flakes and freshly ground black pepper. Tie legs together with kitchen string. Put your preferred vegetables (we recommend kipfler potatoes) into base of a large roasting dish and pour over the chicken stock.
  • 7
    Place chicken, breast-side up, on top of vegetables; cover with remaining butter. Place bay leaves and tarragon in dish. Roast for 15 minutes, then reduce oven to 180°C (160°C fan-forced); roast for a further 1½ hours until chicken is cooked through, basting occasionally with pan juices. Serve.

Notes

Not suitable to freeze or microwave.

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