Roast Chicken Recipe

Inspired by Butcher and Singer

Time1h 30m

Serves4

sauce diable

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Ingredients

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Ingredients for Roast Chicken with Sauce Diable

1 each Whole chicken

2 tablespoons olive oil

4 cloves Garlic cloves

1 tablespoon Fresh thyme

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons Butter

2 each Shallots

1 cup White wine

2 tablespoons Dijon mustard

1 cup Heavy cream

2 tablespoons Fresh parsley

Method

Directions for Roast Chicken with Sauce Diable

Prepare the Roast Chicken

Preheat the oven to 425°F (220°C). Rinse the chicken inside and out, then pat it dry with paper towels. Rub the chicken with olive oil, garlic, thyme, salt, and pepper.

Roast the Chicken

Place the chicken breast side up in a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the juices every 30 minutes.

Make the Sauce Diable

In a saucepan, melt the butter over medium heat. Add the shallots and cook until softened. Pour in the white wine and bring to a boil. Reduce the heat and simmer until reduced by half.

Finish the Sauce

Stir in the Dijon mustard and heavy cream. Cook for an additional 5 minutes until the sauce thickens. Season with salt and pepper to taste.

Serve

Carve the roast chicken and serve with the sauce diable drizzled over the top. Garnish with fresh parsley.