French-style chicken

Serves 6

  • 1.8 kg higher-welfare chicken

  • For the marinade

  • 1 onion, finely chopped

  • ½ bulb of garlic, smashed

  • 1 small bunch of fresh rosemary, leaves picked and finely chopped

  • 4 fresh bay leaves

  • 4 tbsp white wine vinegar

  • For the Florentine potatoes

  • 1.2 kg red-skinned potatoes

  • 6 tbsp olive oil

  • 4 cloves of garlic , skin on, smashed

  • a few sprigs of oregano

  • For the French dressing

  • ½ tsp Dijon mustard

  • 6 tbsp extra virgin olive oil

  • 2 tbsp white wine vinegar

  • For the salad

  • 4 large handfuls of lamb's lettuce

  • 2 frisée, inner white leaves picked and green leaves discarded

  • ½ bunch of chives

For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through.



Mix all the marinade ingredients together in a large bowl and set aside. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over. Cover and leave in the fridge for at least 12 hours.



Preheat the oven to 190°C/gas 5. Remove the chicken from the brine and pat it dry with kitchen towel, then place in a roasting tray. Cut a lemon in half and pop it inside the chicken's cavity with the bay leaves from the brine. Cover with a double sheet of tin foil and roast in the oven for 1 hour, until cooked through.



Meanwhile, cut the potatoes into rough 2cm cubes and toss in a large roasting tray with a good splash of olive oil, the smashed garlic and the picked oregano. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crispy and golden.



After an hour, remove the chicken from the oven and finish on the barbecue, turning occasionally until beautifully golden and crisp all over. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, plus a pinch of sea salt and black pepper, in a jam jar. Add the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve the chicken with the crispy potatoes and the salad.

Nutritional Information

French-style chicken

Made crispy on the barbecue

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0 foodies cooked this
This barbecued garlic & herb chicken is to die for – people won’t be able to stop picking at it
Serves 6
1h 20m (plus 12 hours marinating time)
Not too tricky
Method

For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through.

Mix all the marinade ingredients together in a large bowl and set aside. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over. Cover and leave in the fridge for at least 12 hours.

Preheat the oven to 190°C/gas 5. Remove the chicken from the brine and pat it dry with kitchen towel, then place in a roasting tray. Cut a lemon in half and pop it inside the chicken's cavity with the bay leaves from the brine. Cover with a double sheet of tin foil and roast in the oven for 1 hour, until cooked through.

Meanwhile, cut the potatoes into rough 2cm cubes and toss in a large roasting tray with a good splash of olive oil, the smashed garlic and the picked oregano. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crispy and golden.

After an hour, remove the chicken from the oven and finish on the barbecue, turning occasionally until beautifully golden and crisp all over. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, plus a pinch of sea salt and black pepper, in a jam jar. Add the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve the chicken with the crispy potatoes and the salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 601
    30%
  • Carbs 33.6g
    13%
  • Sugar 4.5g 5%
  • Fat 33.6g 48%
  • Saturates 5.9g 30%
  • Protein 38.4g 85%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1.8 kg higher-welfare chicken

  • For the marinade

  • 1 onion, finely chopped

  • ½ bulb of garlic, smashed

  • 1 small bunch of fresh rosemary, leaves picked and finely chopped

  • 4 fresh bay leaves

  • 4 tbsp white wine vinegar

  • For the Florentine potatoes

  • 1.2 kg red-skinned potatoes

  • 6 tbsp olive oil

  • 4 cloves of garlic , skin on, smashed

  • a few sprigs of oregano

  • For the French dressing

  • ½ tsp Dijon mustard

  • 6 tbsp extra virgin olive oil

  • 2 tbsp white wine vinegar

  • For the salad

  • 4 large handfuls of lamb's lettuce

  • 2 frisée, inner white leaves picked and green leaves discarded

  • ½ bunch of chives