Roast Chicken with Black Truffles


I meant to take a before and after shot – but it smelt so good we all forgot! You’ll have to use your imagination but trust me, it looks good!

  1. Preheat the oven to 200C/180C Fan Forced.
  2. Carefully run your fingers under the skin of the chicken to loosen and add sliced black truffles between the layer of skin and meat.
  3. Place half the head of garlic inside the chicken along with a couple of bay leaves and fresh thyme.
  4. Place the onions, carrots, remaining half of the garlic, bay leaves and thyme in the roasting tin and place the chicken on top.
  5. Rub the chicken with butter and season the chicken all over with truffle salt and freshly ground black pepper.
  6. Roast for 1-1¼ hours, or until your truffle chicken is cooked through. (The chicken is cooked when the juices run clear from the thigh. If the chicken is not cooked through, return to the oven for a further 10 minutes and check again.)
  7. Once the chicken is cooked, remove from the oven, cover with foil and set aside to rest for 10 minutes.
  8. Remove the solids from the roasting tin and simmer the remaining liquid in a pan until reduced.
  9. Serve!

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