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Chicken à la Charles

James Cochran's chicken à la Charles

For James Cochran, chicken is a symbol of warmth, comfort and vitality. It’s also perfect for early summer eating – light but substantial. It’s a great dish to share with your family, friends and neighbours, along with a crisp glass of Riesling or, to keep things British, maybe a glass of English fizz such as sparkling Nyetimber!

4 out of 5 stars(8) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins
  • Plusmarinating and resting


  • 1.6kg corn fed chicken
  • 1 tbsp mild curry powder
  • ½ tbsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tbsp ground coriander
  • 1 tsp salt
  • 125g mango chutney
  • 250g Greek-style natural yogurt
  • 1 unwaxed lime, zest of all, juice of ½

To serve

  • 20g flaked almonds
  • ¼ tsp curry powder
  • ½ x 25g pack coriander, leaves picked
  • 1 red chilli, sliced


  1. To spatchcock the chicken, lay it on a chopping board, breast-side down, and use kitchen scissors to cut down each side of the spine; remove the spine. Turn the breast right-side up, then flatten it out and score the legs and breast with a sharp knife so the spices can really get into the chicken.

  2. Mix together the dry spices and salt, then massage into the whole chicken so they stick to the flesh. Cover loosely and chill for at least 1 hour, or up to 1 day in advance.

  3. Preheat the oven to 220°C, gas mark 7. Put the chicken on a rack set over a roasting tin and cook for 40-50 minutes until the chicken is cooked through, no pink meat remains and the juices run clear. Remove from the oven, loosely cover with foil and leave to rest for 25 minutes. Once rested, brush with 75g mango chutney to give a nice shine and glaze.

  4. Meanwhile, in a small bowl, mix the yogurt, chicken juices from the tin, lime zest and juice and remaining 50g chutney; season and set aside. In a separate small bowl, mix the flaked almonds with the curry powder, tip into a frying pan and toast for 5 minutes over a medium heat, or until golden; set aside. Put the rested chicken on a big sharing board or platter. Sprinkle over the toasted almonds, coriander and chilli. Serve with the yogurt mixture in a bowl alongside the chicken and some roast potatoes, if liked.


Typical values per serving when made using specific products in recipe


2,346kJ/ 561kcals



Saturated Fat












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