How-To Guides

How to cook a chicken crown

What is a chicken crown?

Breaking down a whole chicken by removing the legs gives you a chicken crown. Its compact size is perfect for a roast dinner between couples or smaller groups.

A chicken crown is also a simpler roast than an entire bird, as the breast can be timed accurately without the challenge of ensuring the legs are cooked sufficiently.

Chicken crown cooking time

The traditional technique of roasting your chicken in a pre-heated oven will take around 45 minutes.

We’ve also included instructions on how to carry out a low temperature roasting technique on your chicken crown. This will result in uniform cooking and a surprisingly moist result – using a meat thermometer is essential. Expect this method to take a minimum of three hours.

How to cook a chicken crown in the oven

Traditional roasting technique

  1. Take your chicken crown out of the refrigerator.
  2. Remove your crown from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature, as this will allow it to cook evenly.
  3. Preheat oven to 220°C/Fan 200°C/Gas 7.
  4. Rub a couple of tablespoons of olive oil over the chicken and season with sea salt and pepper.
  5. Place your chicken crown into a roasting pan and pop it in the oven for 15 minutes, basting the chicken well with the juices from the pan.
  6. Reduce the temperature to 190°C/Fan 170°C/Gas 5. Cook for a further 30 minutes, basting a couple more times during this period.
  7. To check the chicken is cooked, insert a skewer through the thickest part of the breast. If the juices run clear, the crown is fully cooked. If using a meat thermometer, a reading of 63°C is ideal – this will rise several degrees during the resting period.
  8. If not, place the crown back in the oven and test every 5 minutes.
  9. Once cooked, remove the chicken crown from the oven and leave it to rest uncovered for the first 10 minutes. Then cover loosely with foil for an additional 5-10 minutes.
  10. Carve the chicken into delectable slices.

Low temperature roasting technique

  1. Take your chicken crown out of the refrigerator.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Set your oven to 90°C – this is very low and, if gas, the pilot light may be sufficient. Heat a griddle pan or heavy-based frying pan until smoking hot.
  4. Rub the chicken crown with a little olive oil and season generously with sea salt and black pepper.
  5. Sear the chicken at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient.
  6. Roasting is likely to take a minimum of 3 hours. Aim for 64-65°C internally.
  7. Rest for 10 minutes, then a further 10 minutes covered loosely with foil.

Top tips

  • Poultry joints such as a chicken crown should be cooked at a low temperature as this stops the meat from drying out.

Chicken crown recipe

Roast chicken crown, wild mushrooms & cream sauce.

Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood. Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure. Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.