Juicy Roast Chicken with Vegetables and Gravy

90 mins
Serves 1
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Directions

  1. 1Cut garlic bulb in half.
  2. 2Place cut garlic bulb in a pot, drizzle with olive oil and cover with lid.
  3. 3Cut an onion in half.
  4. 4Cut potatoes in half.
  5. 5Cut the tops off the carrots.
  6. 6Chop fresh herbs (rosemary, thyme, sage).
  7. 7Combine butter, salt, pepper, rosemary, sage, thyme, roasted garlic and onion powder in a bowl.
  8. 8Add a drizzle of olive oil and combine.
  9. 9Pat dry the chicken with paper towel.
  10. 10Stuff the butter marinade under the skin of the chicken.
  11. 11Cover the entire chicken with the remaining butter marinade.
  12. 12Stuff the chicken with onion, garlic, celery and lime.
  13. 13Place potatoes and carrots in a pan, add salt.
  14. 14Place the chicken on the wire rack in the tray with potatoes and carrots.
  15. 15Bake for 90 minutes on 250 degrees Celsius.
  16. 16Pour the juices leftover from the roasting tray into a pan.
  17. 17Add 1/4 to 1/2 of a cup of flour and cook until all the flour is combined.
  18. 18Add vegetable stock slowly while stirring until you get your desired texture.
  19. 19Add salt and pepper to taste.

Ingredients

  • 1 whole chicken
  • 1 stick butter
  • rosemary
  • thyme
  • sage
  • salt
  • pepper
  • onion powder
  • olive oil
  • potatoes
  • carrots
  • 1 onion
  • 1 bulb of garlic
  • celery
  • lime
  • plain flour
  • vegetable stock

Equipment

knifesmall potcutting boardbowlforkpaper towelwire racktraypanspatula

Tips

  • Cook the chicken with foil covering for the majority of the time so it doesn’t burn.
  • You can use chicken stock for the gravy.