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Roast chicken with gravy and veggies

Create the ultimate roast chook with this classic recipe. Chicken, gravy and all the trimmings are made hassle-free with this great family meal

May 23, 2016 6:54am
  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Click here for theRoast potato and pumpkin frittata recipe
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Ingredients

Roast chicken and veggies
  • 1.5 kilogram chicken, patted dry
  • 2 tablespoon olive oil, plus 1 tablespoon extra
  • finely grated zest and juice of ½ lemon, plus lemon wedges to serve
  • 2 clove garlic, crushed
  • 1/2 teaspoon chilli powder
  • 1.5 kilogram brushed potatoes, peeled, quartered
  • 500 gram pumpkin, seeded, cut into chunks
  • 500 gram frozen baby peas, blanched
  • 250 gram frozen baby green beans, blanched
Gravy
  • 2 tablespoon plain flour
  • 1/4 cup white wine
  • 1.5 cup Campbell’s Real Stock – Chicken

Method

  • 1
    Preheat oven to 180°C. Using kitchen scissors, cut along chicken backbone and remove. Turn over and flatten. Place breast-side up on a rack in a baking dish.
  • 2
    In a small jug, combine oil, zest, juice, garlic and chilli, then brush over chicken.
  • 3
    Place potatoes and pumpkin in a second baking dish. Drizzle with extra oil and season.
  • 4
    Bake chicken and vegetables for 50-60 minutes. Baste chicken with juices during cooking, adding a little water if required.
  • 5
    Place chicken on a plate, then allow to rest for 10 minutes.
  • 6
    Cut chicken into four. Serve with gravy and half the veggies (you can use the other half for the roast potato and pumpkin frittata, see below for the recipe). Accompany with lemon wedges to serve.
Gravy
  • 7
    Place baking dish with cooking juices over medium heat. Add wine and simmer, then add flour and cook, stirring, for 1 minute. Gradually add stock and cook, stirring, until mixture thickens and boils. Simmer for 3 minutes.

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