When doesn’t a roast chicken go down a treat ? I tried this, for the first time tonight, and it was a success 🙂 I acknowledge Stephanie Alexander for most of the work 😉
** Pre-heat oven to 220*C
– 1 large roasting chicken
– 1 lemon, halved
– 3 cloves of garlic
– 1 tablespoon of butter
– a couple of sprigs rosemary or thyme
– olive oil, salt & pepper
– 3 -4 red skin potatoes, peeled
– assorted vegetables, cut into even chunks
– cornflour and 1/4 of chicken stock
– splash of white wine
– dash of cream
– may need a little more chicken stock for gravy
1. An hour and a half before dinner, pre-heat the oven. Rub the outside of your chook with lemon and olive oil, and then season well with salt and pepper. Crush the garlic with the back of your knife, roll it in some freshly ground salt and pepper and insert this into the cavity with the other half of the lemon, knob of butter, and sprigs of herbs.
2. Season the vegies of choice with oil, salt and pepper. Lay the chicken on its side, and scatter the vegetables around. Place the dish in the middle of the oven, and bake for 20minutes.
3. After 20minutes, turn the chicken onto the other side, and carefully turn vegies. Baste with juices and return to the oven for another 20 minutes.
4. In this final stage of cooking remove the chicken from the oven, and place breast side up. Turn vegetables over once again and return to the oven for 30minutes, or until juices run clear when pierced.
5. When done, reduce the oven temperature to 150*C and transfer chook and vegies from the baking dish to a oven-proof platter. Discard all the fat from baking dish and deglaze over heat with wine – add cornflour mix and more chicken stock if necessary 🙂 Thicken and transfer to a gravy jug.
6. Joint chicken and divide vegies, serve with gravy and enjoy 🙂
Serves 4+ Leftovers are good for lunches the next day, and the carcass can be used for home-made stock. Also make sure that you tie the legs and wings up other wise the flesh will become dry.