bohemianwanderer – This rustic roast chicken recipe pairs crisp-skinned chicken with smoky bacon, sweet shallots, peas and romaine lettuce braised in cider and chicken stock. The result is a comforting one-pan meal that serves four and is perfect for sharing.
The recipe requires about 15 minutes of preparation, an hour of resting time and roughly 1 hour and 45 minutes of cooking.
Start with a whole chicken weighing around 1.6 kilograms. Rub the bird all over with olive oil and season generously inside and out with salt and black pepper.
Fill the cavity with a handful of fresh thyme sprigs and a whole bulb of garlic with the cloves lightly smashed. Leave the chicken at room temperature for one hour.
Allowing the bird to rest before cooking helps it roast more evenly and keeps the meat juicy.
Browning the Chicken Gives the Legs a Head Start
Place a heavy, ovenproof pan on low heat and set the chicken inside. Cook for about 15 minutes, allowing the underside of the bird to turn golden brown.
This step gives the legs a head start because they generally require longer cooking than the breast meat.
Meanwhile, preheat the oven to 190 degrees Celsius, or 170 degrees Celsius for fan ovens. Transfer the pan directly to the oven and roast the chicken for 40 minutes.
Remove the pan from the oven and carefully take the thyme and garlic out of the cavity. Place them back into the pan around the chicken.
Return the pan to the oven and roast for another 10 minutes. Baste the chicken once halfway through to help keep the meat moist and encourage the skin to become crisp and golden.
The bird is ready when the juices run clear and the skin is evenly browned. Transfer the chicken, garlic and thyme to a plate and leave everything to rest while preparing the vegetables.
Bacon, Shallots and Cider Build a Rich Sauce
Using the same pan, lay five rashers of thick-cut smoked streaky bacon into the cooking juices. Cook gently on the stovetop until the bacon becomes golden and releases its fat.
Add six sliced shallots and a pinch of salt. Cook slowly until the shallots become soft and sweet. If necessary, add a splash of water to loosen the caramelized bits stuck to the base of the pan.
These browned pieces contain concentrated flavor and will enrich the final sauce. Sprinkle in half a teaspoon of plain flour and stir for several minutes.
The flour thickens the sauce slightly and gives it a silky texture. Pour in a large glass of dry cider and let it simmer until reduced by half. The cider adds fruity acidity that balances the richness of the bacon and chicken.
Next, pour in 500 milliliters of chicken stock. Add 500 grams of fresh or frozen peas and one romaine lettuce cut into quarters.
Braised Vegetables Complete the Dish
At this point, you can either finish the dish in the oven or on the stovetop. For oven cooking, reduce the oven temperature to 160 degrees Celsius, or 140 degrees Celsius for fan ovens, and cook for 45 minutes.
Alternatively, simmer gently on the hob for around 35 minutes. The peas become tender and sweet while the lettuce softens and absorbs the flavors of the broth.
Taste the sauce and adjust the seasoning if necessary. Finally, stir through a generous handful of chopped flat-leaf parsley.
The fresh herbs brighten the rich flavors and add color to the finished dish. Carve the rested chicken and arrange it on a serving platter. Serve the braised peas, bacon and lettuce in the center of the table so everyone can help themselves.
Plenty of crusty bread is essential for soaking up the cider-infused cooking juices. The combination of roasted chicken, smoky bacon, sweet vegetables and aromatic herbs creates a meal that is both comforting and elegant.
A small glass of dry cider alongside the dish completes the experience and highlights the flavors woven throughout the recipe.
