Roast chicken with almond sauce

    13 min

    A delicious twist on the classic roast chicken and bread sauce. Chicken is roasted to perfection and served with an almond-cinnamon bread sauce. It makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.

    3 people made this

    Serves: 6 

    • For the chicken
    • 1 (5kg) chicken
    • 1 knob butter
    • 1 tablespoon softened butter
    • salt and pepper to taste
    • 1 onion, studded with cloves
    • For the sauce
    • 250g blanched almonds
    • 250ml chicken stock
    • 2 slices white bread, crusts removed
    • 1 pinch ground cinnamon
    • 60g caster sugar

    Prep:10min  ›  Cook:3min  ›  Ready in:13min 

    1. Preheat oven to 220 C / Gas 7.
    2. Make an incision into the skin of the chicken. Place 1 knob butter under the skin with a knife. Smear remaining butter all over the chicken. Season with salt and pepper.
    3. Place the clove-studded onion into the cavity of the chicken and transfer to a rack over a roasting tin. Add 1 tablespoon water to the tin and roast for 20 minutes.
    4. Reduce oven heat to 180 C / Gas 4. Cover the chicken and bake for at least 3 hours, basting regularly. An instant-read thermometer should read 75 C when inserted to the thickest part of the chicken.
    5. Meanwhile make the sauce. In a food processor, grind the almonds with 1 tablespoon stock to make a thin paste. Add bread and cinnamon. Place into a saucepan and heat. Stir in the sugar and reduce until thick. Strain the sauce before serving.


    This is fantastic with chicken, but you could also try this recipe using capon. A capon is a castrated cockerel. It's prized for its tender meat and can be purchased in speciality butchers. You may need to preorder it.

    Watch how!

    Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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