A yummy roast chicken dinner the whole family will enjoy.
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1.5kg whole chicken
6 cloves of garlic whole with skins on slightly crushed
A bunch of thyme
A bunch of rosemary
salt & pepper
1 tbsp flour
350ml chicken stock
roast root vegetables and new potatoes
Preheat the oven to 180°C/350°F/gas mark 4.
Cut the lemon in half and place in the cavity of the chicken along with the bunch of thyme and rosemary and 3 garlic cloves (keep a small bit to the side to season).
Then rub the butter and olive oil all over the chicken. Season the chicken with salt and pepper. Place the chicken in a roasting tray and scatter the other garlic in the tray.
Put the chicken in the oven for about 1 hour 30 minutes. Make sure the chicken is cooked through.
Let the chicken rest for 10 minutes before carving.
While the chicken is resting start with your gravy, remove garlic pieces, then add flour to the roasting and cook for 1-2 minutes gradually adding chicken stock until it becomes a thick gravy. Make sure to do this on a low heat.
Serve with roast root vegetables and new potatoes to make a delicious roast dinner.