Whole Roasted Chicken
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4 rates
Preparation : 25 min
Cooking : 2 h 
Total time : 2 h 25 Rest : 0 min
4 pieces
1 Whole chicken
1 tbsp olive oil
1 baby leek
8 chat potatoes, halved
0.5 tsp fennel seeds, lightly crushed
3 sprigs sprigs lemon thyme
2 tbsp Dijon mustard
70 g butter
5 stalks fresh tarragon, finely chopped
1 pinch sea salt
1 pinch black pepper
Associated products
RECIPE STEPS
1
In a mixing bowl, combine butter, mustard, tarragon and mix well.
- 2 tbsp Dijon mustard
- 70 g butter
- 5 stalks fresh tarragon, finely chopped
2
Using your hand, gently create a pocket in the top of the chicken between the skin and flesh. Add the mustard butter, using all through the space. Season the chicken all over.
- 1.6 Whole chicken
- 1 pinch sea salt
- 1 pinch black pepper
3
Set the Cook Expert to COCOTTE Sauté 160 degrees/15 minutes. Add olive oil allow to heat for 2 minutes.
- 1 tbsp olive oil
Sauté
15:00 / / 160°C
4
Add chicken, sear, turning until brown on all sides and allow the programme to run.
- 1.6 Whole chicken
5
Add potatoes, leeks, thyme sprigs and fennel seeds. Reset the Cook Expert to COCOTTE Simmer 120 degrees/1.5 hours. Place lid on cocotte and allow to run.
- 1 baby leek
- 8 chat potatoes, halved
- 0.5 tsp fennel seeds, lightly crushed
- 3 sprigs sprigs lemon thyme
Simmering
01:30:00 / / 120°C
6
Remove Chicken and vegetables from the heat, leaving juices in the cocotte, and set aside, keeping warm.
7
Set the Cook Expert to COCOTTE Sauté 160 degrees/15 minutes and all remaining juices, allow the programme to run and the juices to reduce. Serve the sauce poured over the chicken and vegetables.
Sauté
15:00 / / 160°C
David Bitton
1 comment
This was a really delicious meal. I had to use dried Tarragon and fresh Thyme rather than Lemon Thyme. The chicken was perfectly cooked and the sauce was beautiful.