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Roast Chicken in a Tomato Sauce

This deliciously moreish meal is easily made from a few store-cupboard essentials. The sauce pairs equally well with ready cooked chicken, or leftovers.


  • 1 medium chicken

  • For the sauce

  • 4 tbsp tomato ketchup

  • 2 tbsp Dijon mustard

  • 2 tsp Worcestershire sauce

  • 2 tsp tabasco

  • 250ml/ 9 fl oz extra virgin olive oil

  • 2 shallots, chopped

  • Handful tarragon, chopped

  • Bunch chives, chopped

  • To serve

  • Curly kale


  • 1.

    Preheat the oven to 180C/gas 4.

  • 2.

    Remove wishbone from chicken, truss and roast in oven for an hour and a half (until cooked right through).

  • 3.

    Take the chicken out of the oven and carefully remove the meat from the bone. Place the pieces in a serving dish.

  • 4.

    Whisk the ketchup, mustard, Worcestershire sauce, tabasco and olive oil together in a large bowl. Stir in the shallots and herbs.

  • 5.

    Pour the sauce over the chicken, spoon over the tomato marinade, cover with cling film and leave to marinate for 15-20 minutes.

  • 6.

    Meanwhile, sauté some curly kale in a knob of butter.

  • 7.

    Serve immediately.

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