Roasted chicken with wine and capers sauce


TOTAL TIME : 35 TO 40 MINUTES in a Bertazzoni speed oven.

                        1H45 MINUTES in a conventional oven

Ingredients (for 4)

1 whole chicken (approx. 1.4 kilo)

3 tablespoons of melted butter

1 tablespoon of rosemary finely chopped

1 tablespoon of fresh thyme finely chopped

Salt and pepper to taste

Ingredients for the Sauce

3 tablespoons of butter

1 cup of white wine

2 tablespoons of parsley finely chopped

1 small French shallot finely chopped

2 tablespoons of capers

1 tablespoon of all-purpose flour

Salt and pepper to taste


Step 1

In a bowl add your melted butter, rosemary, thyme and season with salt and pepper. With the use of a pastry brush, baste your chicken all over including under the skin. Place the chicken on your rack and put the chicken into your speed oven, and set the oven at the microwave and top broil setting, at 375 degrees for 25 minutes or 350 degrees for 1H20 minutes in a conventional oven.

Step 2

Meanwhile in a heated frying pan add 2 tablespoons of butter followed by the shallots and cook for about 2 to 4 minutes or until they are tender. Add your wine and reduce by half. Add the capers. Mix your remaining butter and flour, and gently whisk into your sauce, this will help the sauce chicken. Add your chopped parsley, and put aside till needed.

Step 3

Once your speed oven timer goes off, turn your chicken upside down and cook for another 5 minutes (or 20 minutes in a conventional oven).

Step 4

When your chicken is cooked, let it rest inside your speed oven for about 2 minutes, then place onto your carving dish and pour your sauce over your chicken.

Thanks to Chef Dino from Distinctive Appliances for this recipe.

For more details on the Bertazzoni speed oven used in this video, click here

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Showing 2 comments
  • Nick

    I found this recipe very easy to follow and the roasted chicken turned out very tasty.:)

  • BETH67

    I find the recipe pretty easy going and tasty , got to try it !


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