Approx cost: €10.00
Approx calories (per serving): ~350
Approx preparation and baking time: 2 hour
Initial outlay for this dish isn’t cheap – I like to try and get free-range, organically fed chickens and in France they can usually cost upwards of €15 for a medium-sized bird. Chickens can be bought for much cheaper – around €4 or less, if you’re less concerned about the origins of the meat. The cost above is the average amount I might spend for the chicken including all other ingredients. Roasting a chicken is great as well because it can provide so many meals. The chicken here will be providing a delicious roast for two people, where we’ll be eating the breast. After that I’ll be removing the leg and wing meat and breading it for some fried chicken, and then you can throw the carcass in a pot with some potatoes, carrots and onions and make a wonderful chicken soup, so despite the initial higher cost, you get a lot for your money! The herbs can be modified to suit your tastes – Flat leaf parsley and tarragon also work really well.
– 1 whole chicken, ready for cooking with innards/feet etc removed
– 1 good bunch of fresh Coriander
– 1 good bunch of fresh Chervil
– 0.5 decilitres Olive Oil
- Start off by chopping the bunches of herbs up roughly. Transfer to a large bowl and add in some freshly ground salt and pepper – about 2 tsps of each. Add the oil and mix well.
- Tear off a large sheet of aluminium foil and place into a roasting dish. Place the chicken on top and score the skin with a sharp knife a few times over the sides and top and then, using your hands, pack the herbs all over the skin of the chicken. Fold the foil over the top to completely cover the chicken and place into the oven at around 150 degrees Celsius for about 2 hours.
- After this time, uncover the chicken and allow the herbs and skin to crisp up a little while still in the oven for about 20-30 minutes.
- Remove from the oven, transfer to a serving plate and enjoy. Goes really well with a potato dish and a nice meat sauce!