There's roast chicken, and then there's restaurant quality roast chicken. To mark National Roast Day on 4th November, Santo Pate, Executive Chef at London's French rotisserie restaurant Cocotte, shares the secrets behind its signature dish. Think beautifully golden skin, succulent meat infused with citrus and herbs, and perfectly crisp roast potatoes.
At Cocotte, roast chicken is something of a speciality, with years spent perfecting the balance of flavour and technique. The secret? A 12–24-hour aromatic brine featuring lemon, garlic, fresh herbs, smoked paprika and honey, which seasons the meat throughout and keeps it beautifully tender. The chicken is then roasted above the potatoes, allowing them to soak up all those delicious juices, before being finished with a fragrant herb marinade.
It takes a little forward planning, but the results are well worth it. Whether you're cooking for the family or hosting Sunday lunch, here's how to recreate the chef's signature roast at home.
Cocotte's Signature Herb-Brined Roast Chicken
Ingredients
For the herb paste:
2 lemons, zest finely grated and juiced
4 garlic cloves, crushed
1 tsp garlic powder
3 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh thyme leaves
1 tbsp fresh marjoram leaves, finely chopped
1 tbsp fresh oregano leaves, finely chopped
1 tsp coarsely ground black pepper
1 tsp smoked paprika
2 tbsp fine sea salt
2 tbsp clear honey
For the brine:
1 litre water
Three quarters of the herb paste
For the marinade:
The remaining quarter of the herb paste
4 tbsp olive oil
To roast and serve:
1 whole chicken (1.6–1.8kg)
800g potatoes, cut into chunks
Salted water, for parboiling
Green salad and mustard dressing, to serve
Method
1. Make the herb paste - Mix all the herb paste ingredients together, or briefly blitz until they form a rough paste. Set aside one-quarter for the finishing marinade.
2. Prepare the brine - Bring the water to the boil, remove from the heat and stir in three-quarters of the herb paste until the salt and honey dissolve. Leave to cool completely, then chill in the fridge.
3. Brine the chicken - Place the chicken in a large food-safe bag or snug, deep container and pour over the cold brine, ensuring the chicken is fully covered. Refrigerate for 12–24 hours.
4. Prepare the chicken - Remove the chicken from the brine and discard the liquid. Pat the skin completely dry. Mix the reserved herb paste with the olive oil to make the finishing marinade.
5. Prepare the potatoes - Parboil the potatoes in salted water for 8–10 minutes, until just tender at the edges. Drain and leave to steam-dry for a few minutes, then shake in the pan to rough up the edges. Spread in a roasting tray.
6. Roast - Place the chicken on a rack directly above the potatoes so they catch the roasting juices and fat. Roast in a preheated oven at 200°C (180°C fan) until the chicken is golden and cooked through, approximately 1 hour to 1 hour 15 minutes. Check that the thickest part of the meat reaches 75°C.
7. Finish and serve - As soon as the chicken comes out of the oven, brush generously with the finishing marinade while still hot. Leave to rest before carving. Return the potatoes to the oven if they need extra colour, then serve alongside the chicken, a sharp green salad with mustard dressing and the roasting juices spooned over the top.
Recipe courtesy of Santo Pate, Executive Chef at Cocotte, shared to celebrate National Roast Day on 4th November.