I was cooking dinner for the extended family the other day and my daughter whose 8th birthday it was wanted 3C’s….Chicken, Carrots and Chips.
Winner, Winner, Chicken Dinner (Roast Chicken) with Green Vegetables & Rich Roast Gravy
Ingredients
For Roast Chicken
- Onions peeled and halved 3
- Carrots roughly chopped 3
- Parsnips roughly chopped 3
- 1 chicken size 12 free-range
- 50 g Butter
- Salt & Pepper
- 2 tsp Rosemary
- 2 tsp Thyme
- Garlic whole bulbs cut in half 2
- Lemons halved 2
- Bacon streaky 100g
- 60 ml Cream
For Roast Chicken
- 300 g Brussel sprouts (green beans or asparagus depending on the season) trimmed
- 1 Broccoli cut into florets head
- 15 gm Butter
Instructions
- Lay the prepared vegetables (onions, carrots, parsnips) in the roasting dish and place the chicken on top. Smear with the butter and season well. Place the herbs, garlic, and halved lemons inside the chicken cavity. Take the streaky bacon and fold it in half lengthways. Tuck the bacon in between the chicken and the vegetables, to protect the bacon from excessive cooking. Put the dish in the pre-heated oven (180°C) for approximately 80 minutes.
- After 30 minutes, stir the vegetables roasting with chicken. Spoon over some of the cooking juices to baste the chicken. When the 80 minutes is up, remove the chicken and the bacon from the dish and sit on a large plate. Cover the chicken and vegetables with tin foil and a tea towel and let it rest for at least 20 minutes.
- Cook the Brussel sprouts in the large pot of water for 3 minutes before adding in the broccoli for a further 3 minutes – if using green beans or asparagus, cook at the same time as the broccoli for 3 minutes only. Drain the vegetables in the colander and return them to the now empty pot. Add the butter, salt and cracked pepper, stir together, then leave in the pot to stay warm. Take the roast vegetables out of the oven.
- Arrange the vegetables on a large serving dish and pour the roasting juices into the medium pot. Add a little water to the roasting dish and gently scrape off the sediment on the bottom – pour this into the pot with the roasting juices. begin to heat the juices over high heat to reduce. Transfer the chicken to the chopping board and pour any juices into the gravy pot.
- Carve the chicken as you like and arrange on the serving dish beside the vegetables and bacon. Add the cream to the roasting juices and continue to boil for 2 minutes. The result is a deliciously rich sauce/gravy with all the goodness of the roasted chicken and vegetables
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
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