Beer and shallot roast chicken

Beer and shallot roast chicken

A simple roast chicken recipe with a gorgeous beer and shallot gravy, made from the pan juices, to serve it with.

Beer and shallot roast chicken

  • Serves icon Serves 2 with leftovers (or 4 with none)
  • Time icon Hands-on time 15 min, oven time 1 hour, plus resting

A simple roast chicken recipe with a gorgeous beer and shallot gravy, made from the pan juices, to serve it with.

Nutrition: per serving

Calories
473kcals
Fat
4.6g (2.9g saturated)
Protein
71.7g
Carbohydrates
9.7g (8.3g sugars)
Fibre
4.6g
Salt
0.8g

For 4 servings

Ingredients

  • Olive oil for frying and roasting
  • 300g shallots, peeled and halved
  • 3 carrots, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 3 large fresh rosemary sprigs
  • 150ml beer (we used a pale ale)
  • 200-250ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 1.8kg free-range chicken

To serve

  • Roast potatoes and steamed greens
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Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of olive oil in a large frying pan over a medium heat. Add the shallots and carrots, then fry for 8-10 minutes until starting to soften. Add the garlic, tomato purée and rosemary, then fry for a minute or so. 
  2. Pour in the beer and bubble for 3-4 minutes until reduced a little. Add 200ml stock and the Worcestershire sauce, then pour everything into a large roasting tin. Nestle the chicken in the centre of the tin, drizzle olive oil over the skin and season with salt and pepper. Roast for 1 hour or until a skewer pushed into the thickest part of the thigh comes out piping hot, or a digital probe thermometer reads 70°C. 
  3. Remove from the oven and rest the chicken on a carving board for at least 15 minutes. Tip the roasting juices and veg into a pan and warm through, then taste and season – you may need to add a pinch of sugar. If the juices have reduced too much, add a splash more chicken stock. Carve the chicken, then serve with the vegetables and sauce, roast potatoes and steamed greens. 

Nutrition

For 4 servings

Calories
473kcals
Fat
4.6g (2.9g saturated)
Protein
71.7g
Carbohydrates
9.7g (8.3g sugars)
Fibre
4.6g
Salt
0.8g

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