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Curtis Stone's roast chicken with crispy Brussels sprouts and focaccia

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You can't go wrong with a classic roast chicken, especially when it's served with crispy Brussels sprouts and focaccia.

  • Serves6
  • Cook time50 minutes
  • Prep time50 minutes, + 15 mins resting time
Curtis Stone's roast chicken with crispy Brussels sprouts and focaccia

Ingredients

  • 2 celery sticks, cut into 5cm lengths
  • 1 red onion, cut into large pieces
  • 6 garlic cloves, unpeeled, crushed
  • 21/2 tbs olive oil, divided
  • 1.6kg Coles RSPCA Approved Australian Whole Chicken
  • 4 x 3cm-thick slices Coles Bakery Stone Baked by Laurent Focaccia
  • Vegetable oil, to deep-fry
  • 500g Brussels sprouts, halved lengthways
  • 1 lemon
  • 30g piece parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 230°C (210°C fan-forced). In the centre of a heavy rimmed baking tray, toss celery, onions and garlic with 1 tbs oil to coat. Coat chicken all over with 2 tsp olive oil. Season with salt and pepper and arrange over vegetables on the tray.

  2. Step 2

    Roast the chicken for 50 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 73°C, adding the bread, brushed with 1 tbs olive oil, to the tray for the last 8 mins of cooking.

  3. Step 3

    Transfer the chicken and focaccia to a serving platter. Set the chicken aside for 15 mins to rest.

  4. Step 5

    Meanwhile, in a large saucepan over medium heat, add enough vegetable oil to come 5cm up the side of the pan. Heat to 175°C. Carefully add one-quarter of the Brussels sprouts to pan. Quickly cover with a lid to contain any oil splatter. Uncover after 5 secs and cook for 2½ mins or until crisp and golden brown. Using a slotted spoon, transfer the Brussels sprouts to a baking tray lined with paper towel. Season with salt. Repeat, in 3 more batches, with the remaining Brussels sprouts, reheating the oil to 175°C between each batch.

  5. Step 4

    Grate lemon rind and parmesan over the Brussels sprouts. Cut the lemon into wedges and squeeze over the Brussels sprouts. Serve immediately with the chicken and focaccia.

Nutrition Information

PER SERVE

Energy: 2358kJ/564 Cals (27%)

Protein: 35g (70%)

Fat: 39g (56%)

Sat fat: 9g (38%)

Carb: 15g (5%)

Sugar: 4g (4%)

Fibre: 6g (20%)

Sodium: 295mg (15%)

    Curtis Stone's roast chicken with crispy Brussels sprouts and focaccia

    Curtis Stone's roast chicken with crispy Brussels sprouts and focaccia
    • Serves6
    • Cook time50 minutes
    • Prep time50 minutes, + 15 mins resting time
    Ingredients
    • 2 celery sticks, cut into 5cm lengths
    • 1 red onion, cut into large pieces
    • 6 garlic cloves, unpeeled, crushed
    • 21/2 tbs olive oil, divided
    • 1.6kg Coles RSPCA Approved Australian Whole Chicken
    • 4 x 3cm-thick slices Coles Bakery Stone Baked by Laurent Focaccia
    • Vegetable oil, to deep-fry
    • 500g Brussels sprouts, halved lengthways
    • 1 lemon
    • 30g piece parmesan
      Description

      You can't go wrong with a classic roast chicken, especially when it's served with crispy Brussels sprouts and focaccia.

      Method

      1. Step 1

        Preheat oven to 230°C (210°C fan-forced). In the centre of a heavy rimmed baking tray, toss celery, onions and garlic with 1 tbs oil to coat. Coat chicken all over with 2 tsp olive oil. Season with salt and pepper and arrange over vegetables on the tray.

      2. Step 2

        Roast the chicken for 50 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 73°C, adding the bread, brushed with 1 tbs olive oil, to the tray for the last 8 mins of cooking.

      3. Step 3

        Transfer the chicken and focaccia to a serving platter. Set the chicken aside for 15 mins to rest.

      4. Step 5

        Meanwhile, in a large saucepan over medium heat, add enough vegetable oil to come 5cm up the side of the pan. Heat to 175°C. Carefully add one-quarter of the Brussels sprouts to pan. Quickly cover with a lid to contain any oil splatter. Uncover after 5 secs and cook for 2½ mins or until crisp and golden brown. Using a slotted spoon, transfer the Brussels sprouts to a baking tray lined with paper towel. Season with salt. Repeat, in 3 more batches, with the remaining Brussels sprouts, reheating the oil to 175°C between each batch.

      5. Step 4

        Grate lemon rind and parmesan over the Brussels sprouts. Cut the lemon into wedges and squeeze over the Brussels sprouts. Serve immediately with the chicken and focaccia.