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