Spiced roast chicken

Huile d'olive de Nyons PDO
Subtle flavour
Poulet rôti aux épices
Photo credit: Céline de Cérou
Whether you’re with family or friends, why not try this delicious roast chicken recipe? The array of spices (coriander, cumin, fennel, Szechuan pepper, cinnamon, paprika, turmeric), combined with honey and Nyons olive oil PDO, will bring rich flavours to this traditional dish.
A PDO
Preparation
20 min
A PDO
Resting time
10 min
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 free-range yellow chicken
  • 5 c. à soupe Nyons olive oil PDO
  • 2 c. à soupe honey
  • 1 lemon
  • 1 c. à soupe mustard
  • 15 cl chicken stock
  • 1 gousse garlic
For spices
  • 2 c. à café coriander seeds
  • 2 c. à café cumin seeds
  • 1 c. à café fennel seeds
  • 1/2 c. à café Sichuan pepper
  • 1 pincée cinnamon
  • 1 pincée paprika
  • 1 pincée turmeric
  • 1 pincée fleur de sel

Tip

Nyons PDO olive oil is one of France’s olive oils with a subtle flavour. These olive oils are made from olives picked at full ripeness, with little bitterness or pungency. The aromas are reminiscent of dried fruit and flowers. As well as the Nyons olive oil PDO, other oils from the same flavour family can be used for this recipe: Nice olive oil PDO, Languedoc AOC olive oil...

Instructions

  • Take the chicken out of the fridge. Dry the skin thoroughly with kitchen paper. Season with salt and leave it to come to room temperature whilst you prepare your spices.

  • Preheat the oven to 200°C.

  • Grind the whole spices in a mortar or spice mill until coarsely ground (either into a powder or into small pieces that are not quite ground).

  • Add the salt to the spices and mix well. Take two small pinches of this mixture and place it inside your chicken along with half a sliced lemon (set the other half aside for later). Mix the remaining spices with the Nyons olive oil PDO and 1 (or 2) tablespoons of honey, and set aside.

  • Brush your chicken with a little olive oil and bake it, breast-side down, for 30 minutes in a dish containing the stock and the crushed clove of garlic.
  • Once this time is up, take the chicken out and turn the oven up to 220°C. Turn the chicken back onto its back, then brush it with the spice mixture mixed with olive oil and honey. Once it is well coated, return it to the oven for about 30 minutes at 220°C. When the chicken is nicely browned and the spices are nicely toasted, take it out of the oven and check that it is cooked by inserting a knife into the thickest part of the thigh (the juices should be clear, not pink). Leave to rest for about ten minutes.
  • Carve the chicken into a dish or onto a baking tray where you can collect the juices. Take these juices and any other cooking juices, and add the juice of your remaining half lemon and the mustard. Add a little honey if it’s too tart. Serve the chicken with the sauce.

Tip

Nyons PDO olive oil is one of France’s olive oils with a subtle flavour. These olive oils are made from olives picked at full ripeness, with little bitterness or pungency. The aromas are reminiscent of dried fruit and flowers. As well as the Nyons olive oil PDO, other oils from the same flavour family can be used for this recipe: Nice olive oil PDO, Languedoc AOC olive oil...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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