Rachel Khoo’s Provençal Roast Chicken

Rachel Khoo Provençal Roast Chicken | Miranda's Notebook

Roast chicken is one of my favourite meals. I often do a roast on a Sunday, so that I have lots of yummy leftovers to use for packed lunches throughout the week. When I saw Rachel Khoo’s recipe for Provençal roasted chicken in her latest cookbook, I knew I had to make it. The dish encompasses so many of my favourite ingredients: olives, fennel, preserved lemons and alcohol! The rich, earthy flavours transport you to the endless sunny days and hot, dusty streets of the South of France. Honestly, if you’re planning a roast on Sunday – make it this one!

Rachel Khoo Provençal Roast Chicken | Miranda's Notebook Rachel Khoo Provençal Roast Chicken | Miranda's Notebook

I’ve tweaked the recipe a bit: for instance, the original called for white wine, which I didn’t have in, so instead I used a dry sherry which worked very well. I’ve also used less fennel and a bit more onion. I like to serve this dish with a simple bean salad. Here’s my version of the recipe below:

Rachel Khoo's Provençal Roast Chicken
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Serves: 4
 
A delicious chicken dish, with all the flavours of the South of France - perfect for al fresco summer dining!

Ingredients
  • 1.5kg chicken (whole range is best)
  • 2 bulbs of fennel, quartered and the tough stems removed
  • 3 onions, peeled and quartered
  • 50g sultanas
  • 100ml dry sherry
  • 100ml water
  • a knob of soft butter
  • sea salt
  • For the stuffing:
  • 100g pitted green olives
  • 5 preserved lemons, drained, halved and pips removed
  • 2 cloves garlic, peeled
  • 15g fresh flat-leaf parsley
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 200 C (180 C fan).
  2. In a food processor, blend the olives, preserved lemons, garlic, parsley and salt to a paste. Using your fingers, loosen the skin above the breast and legs of the chicken and push in the stuffing (making sure not to break the skin).
  3. Place the fennel and onions in a large roasting tin and scatter on the sultanas. Pour the sherry and water into the tin and then place the chicken on top of the vegetables.
  4. Rub the butter into the skin of the chicken and scatter on some sea salt. Roast breast side up for 1 hour and 20 minutes.
  5. Once the chicken has cooked, remove the tin from the oven and allow to rest for 10-15 minutes before carving.
  6. To serve, spoon the roasting tin juices over the chicken and vegetables.
  7. Enjoy!

 

What are your favourite chicken recipes? Have you tried any recipes from Rachel Khoo’s Kitchen Notebook?

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