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Julies Roast Crowne Of Chicken Recipe

Julie's roast crowne of chicken

Preparation time
Cooking time


  • 200g unsalted butter, room temperature
  • Zest of 1 lemon
  • 1⁄4 cup fresh sage leaves, finely chopped
  • 1⁄4 cup thyme leaves, finely chopped
  • 2 crown roast of chicken (double breast)
  • Salt and white pepper

Leek purée

  • 3 leeks, trimmed of dark green, finely chopped or processed in a food processor (about 2 1⁄2 cups)
  • 30g butter


  1. Preheat oven to 200oC. Mix butter, lemon zest and herbs until combined. Carefully separate the skin of the chicken breasts from the flesh and spread the butter with your fingers over the flesh. Tuck the skin around the edges of the crown roast. Season with salt and white pepper. Refrigerate until butter is firm (30 minutes).
  2. In an oven proof pan, brown roasts (This will take about 5 minutes). Turn crowns skin-side up and place pan in oven for 30 minutes or until chicken is tender. Baste skin with juices periodically. Serve on leek purée.

Leek puree

  1. Place leeks in a large heavy-based pan and pour over enough boiling water to just cover. Boil rapidly until tender, around 3–4 minutes. Reserve liquid.
  2. Place leeks in a food processor with butter and process. Add reserved liquid a bit at a time until leeks are a smooth purée. Season to taste with salt and white pepper.
Two Blues Sauvignon Blanc 2014
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