Classic roast chicken
11
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
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.
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