A golden roast chicken in a white baking dish

Chicken roasted on crunchy rosemary sourdough

  • serves 4
  • Easy

Chunky slices of sourdough make a trivet for roast chicken in this cosy recipe, and soak up all the delicious cooking juices. Perfect for Sunday lunch


Try this twist on a roast chicken, or make our classic roast chicken recipe here.



  • chicken 1 whole (about 1.5kg)
  • olive oil
  • sourdough 4 thick slices, halved
  • rosemary a few sprigs
  • garlic 1 whole bulb, halved
  • lemon 1, zested and halved
  • crème fraîche 4 tbsp
  • Dijon mustard ½ tsp


  • balsamic vinegar 1 tbsp
  • echalion shallot 1, finely chopped
  • olive oil 2 tbsp
  • lamb’s lettuce 100g


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Rub the chicken with a splash of olive oil and season well. Toss the sourdough with the rosemary, another 2 tbsp olive oil and some seasoning.

  • Step 2

    Spread out the bread on the bottom of a non-stick roasting tin with the garlic and zested lemon halves, then sit the chicken on top. Roast for 1 hour. Mix together the crème fraîche, lemon zest and mustard, and season well. Take out the chicken and brush all over with the crème fraîche mixture. Roast for another 15 minutes or until the chicken is cooked and deep golden, and the bread is crisp.

  • Step 3

    Rest the chicken for 20 minutes. Whisk together the balsamic vinegar, shallot and olive oil, and season. Toss the lamb’s lettuce with the dressing. Carve the chicken and serve with the crunchy bread and salad.

Have you tried our roast chicken with kiev butter recipe?

Nutritional Information

  • Kcals 851
  • Fat 51.6g
  • Saturates 19g
  • Carbs 38.4g
  • Sugars 4.4g
  • Fibre 3.3g
  • Protein 56.6g
  • Salt 1.6g