Beer & Shallot Roast Chicken with Carrots & Potatoes

One of the best roast chickens I had in a long time: it requires little preparation and I had no idea caramelized shallots could taste so good!

Beer & Shallot Roast Chicken with Carrots & Potatoes - The Beginner's Cookbook Recipe
Beer & Shallot Roast Chicken with Carrots & Potatoes – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pan
  • A big oven proof dish
  • Aluminium foil

Ingredients for 4 persons:

  • 1.8 kg chicken
  • 4 big shallots
  • 4 carrots
  • 8 baby potatoes (adjust depending on the size of your dish)
  • 3 garlic cloves
  • 3 rosemary sprigs
  • 150ml beer (I used pale ale)
  • 1 tablespoon tomato purée
  • 1 tablespoon Worcestershire sauce
  • 1 chicken stock cube
  • 4 tablespoons olive oil
  • Salt & pepper

Before you Start:

  • Peel and roughly chop the carrots
  • Peel and cut the shallots in half
  • Peel and slice the garlic cloves

Ready to go?

  • Preheat your oven to 180 degrees C
  • Let’s start with the sauce:
    • In a large pan over medium heat, heat 3 tablespoons olive oil and then cook the shallots & carrot chunks for 10 minutes until they start to golden.
    • Add the sliced garlic, a tablespoon of tomato purée & the rosemary sprigs. Stir and cook for 1 minute.
    • Pour in the beer and let it simmer for a few minutes.
    • Add the tablespoon of Worcestershire sauce, 250ml water & the chicken stock cube.
    • Add salt & pepper.
    • Stir and let it cook for another couple of minutes.
  • Pour all the sauce in the oven dish and put the chicken in the middle.
    • Drizzle 1 tablespoon olive oil on top of the chicken and add salt & pepper. Spoon some sauce over the chicken and then roast for 1 hour.
    • Every 20min, spoon more sauce over the chicken so the meat is tender and the skin gets crispy.
  • After 1 hour in the oven, remove the chicken and let it rest for 15min covered in aluminium foil.
  • 5 minutes before the end time, gently heat the sauce & vegetables in the pan.
  • Using a sharp knife, carve the chicken. Serve immediately with the vegetables & sauce.

This recipe is based on the Beer and shallot roast chicken recipe from Delicious Magazine. And here are similar recipes from the Beginner’s Cookbook you may like:


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