Roast chicken with bread sauce

By Drum Digital
13 March 2014

Serves 6

Preparation time: 15 min

Cooking time: 35 min

40 g butter

60 ml (¼ c) sea salt flakes

handful of thyme sprigs

15 ml (1 T) rosemary leaves

15 ml (1 T) finely grated lemon zest

6 chicken pieces


500 ml (2 c) milk

1 onion, quartered

4 garlic cloves, peeled

5 slices crustless white bread, torn

60 g (¼ c) crème fraîche

sea salt and cracked black pepper

1 Preheat the oven to 180 °C.

2 Process the butter, salt, thyme, rosemary and lemon rind in a food processor until well combined. Put the chicken on a baking tray and rub with the seasoned butter.

3 Roast for about 35 minutes or until the chicken is tender.

4 Bread sauce: Meanwhile simmer the milk, onion and garlic in a saucepan over medium heat for 20-25 minutes or until the onion is soft. Discard the onion and garlic and add the bread to the milk. Cook for a further 10 minutes or until the bread is soft and the sauce has thickened.

5 Purée the sauce, crème fraiche, salt and pepper in a food processor until smooth. Serve with the chicken.

- Hope Malau

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