Rustic Whole Chicken Recipe
A whole and split down the middle young chicken, infused with a rustic grain mustard and garlic marinade, paired with Truffle French fries' potato, and a mix of vegetables, all brought together by a curry sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Preheat your oven to 375°F (190°C). Place the marinated chicken on a roasting pan and roast in the oven for about 1 hour or until the internal temperature reaches 165°F (75°C). Baste with juices occasionally for added moisture.
- 3
Prepare the Truffle French Fries
While the chicken is roasting, wash and cut the potatoes into fries. Toss them in a bowl with truffle oil, salt, and pepper. Spread them out on a baking sheet and bake in the oven for about 30-35 minutes until crispy, tossing halfway through.
- 4
- 5
Make the Curry Sauce
In a small saucepan, combine coconut milk and curry powder. Stir and heat over low flame until warmed through. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Once the chicken is fully cooked, let it rest for 10 minutes before carving. Serve the chicken alongside truffle fries and sautéed vegetables, drizzled with the curry sauce.


