Roast Chicken with all the Trimmings.
Last night I decided that I would make a comforting ‘home-style’ meal for my family and go back to the basics. I roasted the Chicken plain and simple, added some veg and served it with rice and gravy. The perfect comforting meal.
1 Large Chicken, Rinsed and dried
2tbsn Lemon Juice
1tbsn Dried Thyme
For the Vegetables:
500g Butternut, Diced
4 Large Carrots, peeled and Diced
10 Baby leeks
1 Head of Garlic, Sliced in half
Salt & Pepper
1 cup Chicken Stock
For the Gravy:
Juices from the Roasted Chicken
1-2 cups Chicken stock
Squeeze of Lemon Juice
Salt to taste
Pour the Lemon Juice and oil over the chicken and rub in the spices. Place in a Roasting tray big enough to hold the chicken and the vegetables. Cover with foil and roast at 220°C for 35 minutes.
Meanwhile, in a large bowl, mix all the veg, honey and spices together and after the Chicken has been roasting for 35 minutes, add to the Roasting tray, add the chicken stock, leave uncovered and place back in the oven for another 45 minutes at 170°C.
When the 45 minutes are over, remove the chicken from the tray, cover with foil and allow to rest. Turn up the heat of the oven all the way and allow the veg to caramelise a bit.
pour all the juices from the roasting tray into a small saucepan and allow to come to the boil. Add the flour, whisking and then whisk in the Chicken stock. Add the stock little by little until you have the desired consistency and the sauce has lost it’s ‘floury’ texture. Add the cream and check for seasoning.
Carve the chicken and serve with the Veg, Rice and gravy. A nice zesty salad would also go quite well with this.