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Roast chicken with crispy brussels sprouts and focaccia recipe
Roast chicken with crispy brussels sprouts and focaccia recipe
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Classic roast chicken with vegetables and focaccia, perfect for soaking up flavorful pan juices.
Ingredients:
  • 2 celery sticks, cut into 5cm lengths
  • 1 red onion, cut into large pieces
  • 6 garlic cloves, unpeeled, crushed
  • 45.50 gm olive oil, divided
  • 1.6kg Australian Whole Chicken
  • 4 x 3cm-thick slices Focaccia
  • Vegetable oil, to deep-fry
  • 500g brussels sprouts, halved lengthways
  • 1 lemon
  • 30g-piece parmesan
Instructions:
  • Preheat the oven to 230°C (210°C fan-forced). Toss celery, onions, and garlic with 1 tablespoon of oil on a heavy rimmed baking tray. Coat the chicken with 2 teaspoons of olive oil, season with salt and pepper, then place it over the vegetables on the tray.
  • Roast the chicken until the meat thermometer reads 73°C when inserted into the thickest part of the thigh, then add the bread brushed with 1 tablespoon of olive oil to the tray for the final 8 minutes of cooking.
  • Transfer the succulent chicken and aromatic focaccia to a beautiful serving platter. Allow the chicken to rest for 15 minutes.
  • In a large saucepan over medium heat, heat vegetable oil until it reaches 175°C, about 5 cm up the side of the pan. Add a quarter of the brussels sprouts, cover quickly to prevent splatter, and cook for 2 ½ minutes until golden brown. Transfer to a paper towel-lined baking tray, season with salt. Repeat with remaining brussels sprouts in 3 more batches, reheating oil between each batch.
  • Finely zest the lemon and grate the parmesan over the brussels sprouts. Cut the lemon into wedges, squeeze the juice over the brussels sprouts, and serve immediately with chicken and focaccia.

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