Roast Chicken with Bois Boudran Sauce

A take on french style chef Michel Roux Jr's famous mustard sauce. Michel Roux's restaurant, Le Gavroche Restaurant, has earned a Michelin Two Star dining. Will you try this roast chicken?

Serves: 4 Prep: Cook:
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  • 1 whole chicken, removed from the fridge 1 hour before cooking
  • 2 tbs. olive oil
  • Salt and pepper


  • 125ml grapeseed oil
  • 20ml cider vinegar
  • 125ml ketchup or tomato sauce
  • 1⁄2 tsp. Worcestershire sauce
  • 2­3 drops of tabasco
  • 1 heaped tsp. Dijon mustard
  • 2 French shallots, peeled, blanched and finely diced
  • 3 sprigs parsley, leaves finely chopped
  • 5 sprigs tarragon, leaves finely chopped
  • 1⁄2 bunch of chives, finely chopped

Cooking Method:

  1. For the sauce whisk together all the ingredients and allow to infuse for at least an hour.
  2. Pre heat the oven to 190C.
  3. Drizzle oil all over chicken and season with salt and pepper.
  4. Place in a baking tray and bake in the oven for 1 hour and 20 minutes or until the juices run clear.
  5. Remove from the oven and rest for 20 minutes.
  6. Portion the chicken and serve with the sauce.
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