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Photo of Classic roast chicken by WW

Classic roast chicken

12
Points®
Total Time
1 hr 40 min
Prep
15 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
You can’t go past this old classic. Make on a Sunday night and enjoy a long dinner with the family.

Ingredients

Whole chicken

630 g, (Buy 1.4kg)

Lemon(s)

1 medium, quartered

Olive oil

1 tbs

Fresh thyme

2 tsp

Carrot(s)

2 medium, coarsely chopped

Fennel

1 small, thickly sliced

Red onion

1 medium, cut into wedges

Baby potatoes

400 g, (chat) halved

Chicken stock

¼ cup(s), 60ml

No added sugar grape juice

½ cup(s), 125ml (verjuice)

Cornflour

2 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Rinse chicken inside and out. Pat dry with paper towel. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large flameproof baking dish with oil.
  2. Place chicken in prepared dish. Place lemon in chicken cavity. Brush chicken with oil and season with salt and freshly ground black pepper. Sprinkle with thyme and bake for 20 minutes. Add carrot, fennel, onion and potatoes to dish and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 1 hour or until chicken is cooked through and vegetables are golden and tender.
  3. Transfer chicken and vegetables to a serving platter. Cover to keep warm. Pour pan juices into a jug and skim fat from surface. Return juices to baking dish with stock. Combine verjuice and cornflour in jug and add to pan. Cook, stirring, for 1–2 minutes over medium heat or until sauce boils and thickens. Serve gravy with chicken and vegetables.

Notes

SERVING SUGGESTION: Steamed asparagus, sugar snap peas and broccoli.

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