Beer and shallot roast chicken

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
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

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. 

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