Roast chicken with almond sauce

Roast chicken with almond sauce


3 people made this

About this recipe: 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.


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.

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