Clean recipe · thefrenchcookingacademy.com

COLD START ROAST CHICKEN

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Ingredients

Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer).
Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video.
Transfer the roasting pan with the chicken to a cold oven (not preheated).
Close the oven door and set the temperature to 200°C (400°F) with the fan force function on.
Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping).
When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving.
To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!

Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer).
Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video.
Transfer the roasting pan with the chicken to a cold oven (not preheated).
Close the oven door and set the temperature to 200°C (400°F) with the fan force function on.
Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping).
When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving.
To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!