Creamy Wild Garlic Roast Chicken
Ingredients
- 1 spatchcocked chicken (1.2kg)
- Handful of garlic cloves
- Olive oil
- 200ml crème fraîche
- 30g frozen wild garlic
- 2 dessert spoons Dijon mustard
- Big glug of white wine
- Salt and black pepper
Preparation
Remove chicken from fridge and let it come to room temperature
Oil the chicken and place it in the oven at 220°C fan for 35 minutes with garlic cloves underneath
Mix crème fraîche, Dijon mustard, and wild garlic to make the creamy mustard mixture
After 35 minutes, pour white wine into the pan and spread the creamy mustard mixture over the chicken
Reduce oven temperature to 140°C fan and cook for another 35 minutes
Remove from oven and let the chicken rest before serving
Tips
Do not wash raw chicken before cooking to avoid spreading bacteria; ensure it is thoroughly cooked instead
For best results, aim for juicy meat with salty, crisp skin and do not skip the mustard for added heat
This dish can be adapted with other herbs like chives or dill, and it's inspired by similar preparations in British and Scandinavian cooking
