Roast Chicken with a Devilled Sauce

Method

1 Preheat the oven to 190°C (170°C fan) mark 5. To make the devilled sauce, chop any large pieces in the chutney. Melt the butter. Mix together the butter, chutney, Worcestershire sauce, grainy English mustard, paprika, orange juice and seasoning.

2 Peel and chop the garlic and onion; place in the cavity of the chicken, then place the chicken in a large roasting tin. Baste the skin all over with the devilled sauce (see Cook’s Tip). Roast the chicken in the oven, basting frequently with the sauce, for 13/4hr or until the juices run clear when the thickest part of the thigh is pierced with a skewer. When the chicken is cooked through the skin should be slightly charred; if you think it’s becoming slightly too brown during roasting, cover it with foil towards the end of the cooking time.

3 In the meantime, place the tomatoes in a bowl and cover with boiling water. Leave for 1min, then drain and peel away the skins. Scoop out the seeds, then roughly chop the tomatoes; set aside.

4 Transfer the chicken to a warmed serving platter; keep warm. Skim off the fat from the juices in the roasting tin, then stir in the tomatoes and any remaining devilled sauce. Transfer sauce to a food processor or blender and process briefly until the mixture is pulpy but still retains a little texture; return to the pan. Heat through and season to taste.

5 Meanwhile, warm the crème fraîche in a small saucepan.

6 Garnish the chicken with plenty of herbs and serve with the devilled sauce and warmed crème fraîche.


SERVE WITH…
A crisp salad and new potatoes.

COOK’S TIP
For a more fiery sauce, add a finely chopped chilli to the devilled mixture before basting.