Who doesn’t love a roast chicken?  We sure do!  This takes the humble roast chicken to the next level with classic flavours that just work.

This will please any crowd and if you want yummy chicken leftovers for another meal, then why not cook 2 chickens at the same time!

July 15, 2019
  • 5m
  • 1h
  • 1h 5m
  • 1

Ingredients

  • 1 whole chicken
  • 1 lemon peel
  • 2 garlic clove
  • 1 tbsp. mixed herbs
  • 2 tbsp. olive oil
  • 1 brown onion
  • veggies to roast
  • veggies to boil

Gravy Ingredients

  • pan juices
  • 2 tbsp. plain flour
  • 2 tbsp. beef bone broth powder
  • 1/2 tbsp. worcestershire sauce (optional)
  • 1 c cold water
  • salt and pepper

Instructions

Thermal Cooking Method

  1. Preheat oven to 200ºC.
  2. Add lemon peel and garlic cloves into your mixing jug. Chop for 10 seconds/speed 7. Repeat if necessary.
  3. Add spices and oil and mix for 5 seconds/speed 5 until well combined.
  4. Place the onion inside the chicken carcass and pour over marinating ingredients. Rub into the skin.
  5. Cook in the oven at 200ºC for 30 minutes then turn down to 180ºC to finish cooking. Cooking time will vary depending on the size of your chicken.
  6. About an hour before your chicken is ready, add veggies to the pan and cook these with your chicken oil and juice. Turn them every 20-30 minutes.
  7. Once your chicken and veggies are ready, remove the chicken and veggies and make the gravy with the pan juices.

Traditional Cooking Method

  1. Preheat oven to 200ºC.
  2. Finely slice lemon peel and garlic cloves and add to a bowl.
  3. Add spices and oil and mix until well combined.
  4. Place the onion inside the chicken carcass and pour over marinating ingredients. Rub into the skin.
  5. Cook in the oven at 200ºC for 30 minutes then turn down to 180ºC to finish cooking. Cooking time will vary depending on the size of your chicken.
  6. About an hour before your chicken is ready, add veggies to the pan and cook these with your chicken oil and juice. Turn them every 20-30 minutes.
  7. Once your chicken and veggies are ready, remove the chicken and veggies and make the gravy with the pan juices.

Gravy Instructions

  1. In a cup, mix together the flour, bone broth powder, worcestershire sauce and 1/2 cup cold water, to form a runny paste.
  2. Pour 1/2 cup water into your pan and turn the heat to medium/high.
  3. Pour the gravy paste into the water and stir continuously until it starts to thicken, then turn the temperature down to very low and keep stirring.
  4. If the gravy is too thick just add a bit more water until you reach the consistency you're after.
  5. Carve up the chicken, serve and enjoy.

Nutrition

  • 6