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Roast Chicken



Serve 4


Ingredients


1 1,5 kg whole chicken (corn fed, free range or organic would be ideal)


Veggies:

2 red onions

2 carrots

2 zucchini

1 parsnip

1 red pepper

1 yellow pepper

1 eggplant


Seasoning ingredients :

5 garlic cloves crushed

3 tbsp olive oil

2 tsp rosemary

3 tbsp mustard

2 tsp salt

1 tsp pepper

2 tsp smoked paprika

30 ml white wine

1 lemon


Gravy:

1 tbsp plain flour

250 ml chicken stock (1 cube)


Method


1. Preheat your oven to 220°C/425°F/gas 7.

2. Wash the chicken and remove all the remaining thin feathers and/or you can hold the bird over a flame or oven burner to remove them.

3. Remove the excess water using paper towels.

4. Mix all seasoning ingredients, including the juice from the lemon roughly squeezed, and rub the chicken inside, outside the cavity and under the skin.

5. Cut the lemon and a peeled red onion in quarters and put them inside the chicken.

6. Place the bird over a baking tray or roasting pan and cook it for 1 hour and 15 minutes.

7. Now is the time to peel and cut all your vegetables and place them in a tray. Adapt your veggies choices with your pantry stock.

8. Season with salt and pepper, sprinkle with olive oil.

9. Baste the chicken halfway through cooking and place the veggies inside the oven to cook.

10. The chicken is ready when golden crispy brown. At this time remove it from the oven and leave to rest for 15 minutes covered with tin foil.

11. While the chicken is resting, is time to prepare the gravy.

12. Combine the chicken stock and flour in a pan and place over medium heat. Simmer for 2 minutes and stir using a balloon whisk. Season and combine with any remaining juices from the chicken.

13. Serve and enjoy while fresh!


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