Truffled Roast Chicken

Truffled Roast Chicken

Thin slices of truffles tucked under the chicken skin with a little parsley and garlic infuses the chicken with a delicious flavour. This chicken is excellent served hot or cold and makes an excellent addition to a Summer picnic. This month we suggest an accompaniment of Italian Salad and the very 70s garlic bread as part of a picnic.

Prep: 15 minutes
Cook: 1 hour and 30 minutes


Truffle Chicken

  • 1x 2-2.5kg corn fed chicken
  • 30-50g truffle, carefully peeled (reserve shavings) and finely sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp parsley finely chopped
  • 1/2 an onion, peeled and halved
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 garlic clove
  • 200ml white wine (optional)
  • maldon salt and freshly ground pepper
  • 3 tbsp olive oil


  1. Preheat an oven to 220°C. Loosen the skin between the breast and leg meat carefully with your hands so as not to break the skin. Mix the garlic and parsley together and distribute it evenly between the meat and skin over the legs and breast. Now carefully place a few slices of the truffle on the leg meat under the skin and the rest over the breast meat. Place the onion, rosemary, thyme, bay leaf, reserved truffle shavings and garlic clove in the cavity of the chicken.
  2. Place the chicken in a roasting tray and sprinkle over the dried thyme and oregano, season it generously with the salt and pepper. Pour the olive oil over the chicken and rub the skin with your hands so that the herbs, seasoning and oil coat the chicken. Add the water or wine to the base of the pan. Place the chicken in the centre shelf of the preheated oven.
  3. Leave the chicken to cook for 15-20 minutes. Remove the chicken from the oven and baste it well adding more water to the pan if it is dry. Reduce the temperature to 180C and return the chicken to the oven. Leave the chicken to cook for a further 1 hour and 15 minutes basting it every 15- 20 minutes adding water to the an if necessary. If the chicken skin is becoming to dark reduce the temperature slightly and cover the skin with foil. The chicken should be crisp and golden brown when ready if it isn't increase the temperature to 220C and cook it for a further 10 minutes. To test if it is ready insert a sharp knife or skewer in the centre of the thigh the juices should run clear if they don't return it to the oven for a further 10-15 minutes until ready. If serving it hot leave it to stand for 10 minutes before carving
  4. To Serve: Serve the roast chicken hot or cold with the Italian salad (see recipe) and garlic bread (see recipe) or with roast vegetable and greens or a wild mushroom risotto (see recipe).