Classic French Roast Chicken

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Classic French Roast Chicken


Classic French Roast Chicken

Few dishes are as beloved as a golden roast chicken. It’s hard to go wrong with the basic method, delicious mustardy roast chicken adapted from Jacques de Pépin recipe rise above the rest, yielding a delicious bird that is crisp-skinned and tender full of flavour-fleshed without any much work


  • 1 Savel Yellow chicken (1.1kg) or 2-3 pcs Savel Coquelet Chicken
  • 4 large garlic cloves, minced
  • 2 tbsp Pommery Dijon mustard
  • 2 tbsp Bordier Salted 4% butter or Bordier Piment d'Espelette butter
  • 2 tbsp dry white wine
  • 2 tbsp extra-virgin olive oil Castillo de Canena Arbequina
  • 1 tbsp soy sauce
  • 1 tsp Tabasco - omit this if using Bordier Piment d'Espelette butter 
  • 1 tsp herbes de Provence (mixture of thyme/oregano/rosemary) can be omited if not available or just use one of the herbs.
  • 1/2 tsp salt


  1. Place the chicken on a cutting board, gently tug some mince garlic, dijon mustard and knob of butter under the chicken skin make sure evenly spread around the chicken breast. This ensure the chicken breast full of flavour and juicy.

  2. Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken breast side up and pour half the sauce over it, rubbing it into the flesh and all well coated. Marinate for minimum 2 hours / best overnight.

  3.  Preheat the oven to 175°C. In the meantime, remove the chicken from the fridge, massage the chicken a little and transfer to the oven and roast for about 60 minutes for yellow chicken or about 45 minutes for coquelet chickens. Baste chicken with leftover sauce/ marinate every minutes. until the skin is golden brown and the chicken is cooked through. Allow to rest for 5 minutes, collect the juice from the inner cavity to make gravy before carving.

To make gravy : 

  1. Remove roast chicken from the pan.
  2. Strain any remaining jus back into the pan.
  3. Mix 2 tbsp plain flour with a little room temp water to make a paste, add this paste into the warm chicken jus and ass 2 tbsp butter.
  4. Whisk for 5 minutes in low heat
  5. Add a dash (1/4 cup) red wine and 1 cup chicken stock. Stir until gravy thickens.

Serve with your favourite greens, rice or potatoes. Bon Apetite!






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