Joanne Harris, Fran Warde
1 hr 10
By Joanne Harris and Fran Warde
This is a simple and tasty way of cooking young chickens, and works very well with rice or pasta.
Trim the chicken pieces of fat and place them in a bowl. Add the whole shallots, bay leaves, bacon, olive oil and seasoning. Mix well, cover and leave to marinate in the fridge overnight.
Heat the oven to 180°C/gas 4.
Transfer the marinating chicken to a large roasting tin