Served with a simple green salad, this herb-roasted whole chicken makes for a delicious meal the whole family will love. Full recipe www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Curtis Herb-Roasted Chicken with Green Salad
Serves 4 Prep 10 mins (+ 10 mins resting time) Cooking 1 hour 5 mins
¼ cup (60ml) extra virgin olive oil, divided
3 tsp finely chopped thyme
1 tsp finely chopped rosemary
1 lemon, rind finely grated, juiced
1.65kg Coles RSPCA Approved Australian Whole Chicken
4 thyme sprigs
1 rosemary sprig
1 tbs plain flour
1 cup (250ml) salt-reduced chicken stock
2 tsp finely chopped chives
2 tsp red wine vinegar
1 tsp Dijon mustard
¼ cup (60ml) extra virgin olive oil, extra
1 head green oak leaf lettuce
1 cup torn radicchio leaves
1 cup baby rocket leaves
1. Position rack in centre of oven and preheat to 220°C (200°C fan-forced). In a small bowl, mix 2 tbs oil, chopped thyme, chopped rosemary, lemon rind, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper.
2. Beginning at the neck end of the chicken, use your fingers to carefully separate the skin from the breast and tops of the legs. Spoon herb mixture under skin and spread with your hands to evenly coat chicken. Place thyme sprigs and rosemary sprig in the chicken cavity and tie legs together with kitchen string. Rub remaining oil all over outside of the chicken and season.
3. Place chicken in a 24cm frypan. Roast for 1 hour or until thickest part of thighs register 74°C on an instant-read thermometer and chicken is cooked through. Transfer the chicken to a board. Set aside for 10 mins to rest.
4. Pour drippings from the pan into a saucepan over medium heat. Add the flour. Stir for 1 min or until flour is well blended and light golden. Add the stock to the frypan, stirring to scrape up brown bits. Strain stock into saucepan. Bring to a simmer. Cook for 2 mins or until gravy thickens. Remove from heat. Stir in chives.
5. In a large bowl, whisk 2 tsp lemon juice, vinegar and mustard. Whisking constantly, add the extra oil in a steady stream until blended. Season. Add the lettuce, radicchio and rocket and toss to combine.
6. Serve chicken with salad and gravy.
Serve with chopped rosemary.
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1 окт 2021
