Shaun Anderson shared his crusted chicken recipe with us on the honeycombe podcast. Here’s our version of his weeknight favourite.
Shaun's Crusted Chicken
Kitchen tip: Never cook meat from fridge cold if you can avoid it. The outside cooks too fast while the inside is still warming up.
- 1 whole chicken, size 12 (free range if it's in the budget)
- 6 cloves of garlic, peeled and chopped
- 2 Tablespoons roughly chopped rosemary
- 125g softened salted butter
- 1 cup wholemeal flour
- 1 fresh bay leaf
- 1 lemon (can be left over from zesting and juicing)
- salt and pepper
If you’re feeling really organised you can brine your chicken the night before. This will improve the taste, texture and moisture retention of the chook.Pre-heat your oven to 200.Take your chicken out of the fridge and make a single cut down the length of the backbone, spread the chicken out skin-side up and press down on the whole bird, you might hear a few pops and clicks as the bones fall into place, this will help keep your bird flat while cooking.Pat it dry, cover it and keep out at room temperature. This will also help with the butter’s adhesion to the skin.Next, peel and chop your garlic. Now mix the butter, rosemary and garlic with a light seasoning of pepper.If you didn’t brine your chook give it a sprinkle of salt. Now we are going we are going to spread the flavoured butter all over the skin of the chicken.Chop your lemon into four even pieces and place onto your baking dish (a cast iron pan is perfect for this) place a quarter of a bay leaf on each lemon and place the bird cut side down onto the lemons, these add flavour but also allow heat to move underneath the chook.Now sprinkle half of your flour onto the butter and press down lightly, repeat with the second half. Don’t worry about some flour ending up in the baking dish, this will add flavour to your gravy later.Bake for 1 hour in the middle of your oven (you know your oven better than me so adjust accordingly).Check that the chicken is cooked by stabbing one of the thicker parts with a small knife and seeing if the juices run clear or by using a meat thermometer (75 degrees for the thighs). If you’re of a nervous disposition, cook it a little longer.Remove from the oven and let sit for ten minutes.Carefully remove the chicken from the dish to a chopping board or serving dish and cover with tinfoil or a cloth of some sort.Place your roasting pan on a medium heat hob, discard the lemons and add 1 cup of water (or if you have some spare chicken or veg stock use that instead). Stir with a whisk until simmering and gravy consistency, thick or thin it’s up to you. You can add more liquid if you like and a touch of mustard wouldn’t go astray either.Now you’re ready to slather your wholemeal roast chicken in pan gravy and enjoy.
DetailsPrep time: Cook time: Total time: Yield: 4 servings