Whole Roasted Chicken
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5 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
2 comments
seasidenan1
first time using the cocotte and really happy with the results. We really enjoyed this meal. it was easy to do and really tasty. will definitely make this again
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.