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    Roast Chicken and Garlic with a Devilled Sauce

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    • Roast Chicken and Garlic with a Devilled Sauce

    Roast Chicken and Garlic with a Devilled Sauce

    Poulet D'or is a traditionally-reared, free range chicken produced exclusively for Waitrose in the south of England on selected farms.

    • Preparation time: 20 minutes
    • Cooking time: 110 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • 1 Waitrose Le Poulet D'Or British Chicken, weighing about 2kg
    • 1 pack fresh herbs, such as oregano or thyme
    • 5 tbsp Waitrose Spiced Peach or Mango Chutney
    • 75g butter, softened
    • 3 tbsp wholegrain mustard
    • 2 tsp mild chilli powder
    • Finely grated zest and juice of 1 orange
    • 3 large heads garlic
    • 2 tbsp olive oil
    • 300g cherry tomatoes, quartered
    • Salt
    • Freshly ground black pepper

    Method

    1. Preheat the oven to 190°C, gas mark 5. Season the chicken and pack the herbs into the cavity. Calculate the cooking time, allowing 45 minutes per kg, plus 20 minutes. Place the chicken, breast side down, in a large tin and roast in the oven for 30 minutes.
    2. Meanwhile, mix together the chutney, butter, mustard, chilli powder and orange zest. Halve the garlic heads horizontally and discard the tops and any loose papery skin.
    3. After 30 minutes, turn the chicken breast side up and place the garlic heads around it. Drizzle the oil over the garlic and tuck in around the wing and leg areas. Spread the chutney mixture over the chicken skin. Roast for the remaining cooking time, basting 2-3 times with the pan juices.
    4. To test whether the chicken is cooked, pierce the thickest area of the thigh with a skewer. The juices should run clear and there should be no pink meat. If necessary, return to the oven for a little longer and test again. Transfer the chicken and garlic to a warmed serving platter while making the sauce. Skim off any fat from the roasting tin, add the orange juice and bring to the boil on the hob. Add the cherry tomatoes and let the mixture bubble and thicken, stirring frequently, until the tomatoes have softened but still retain their shape. Transfer to a bowl and serve with the chicken. Enjoy with new potatoes.

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