An old school, easy and delicious recipe for the perfect Sunday Roast!
Preheat the oven to 180 deg C
Place the chicken in a baking dish
Stuff the cavity with half an onion, half a lemon and the garlic
Smear the outside of the chicken with real butter (don’t hold back)
Season with salt and pepper
Place the chicken in the oven and set the timer for 1 hour
In the meantime, peel potatoes and cut into quarters
Place potatoes in a saucepan and cover with water and a teaspoon of salt
Bring to the boil and then turn off the stove
Pour potatoes into a colander and strain the water. Shake up the potatoes in the colander so that they become floury.
When the hour is up for the chicken, pour the potatoes into the baking dish with the chicken. If there isn’t room, you can place the potatoes in a baking dish and add a bit of butter and salt and mix up the potatoes so the surface is covered in the fat.
Place in the oven with the chicken for another 20-30 minutes
The potatoes should be nice and brown and crispy
To make the gravy, pour the liquid from the baking dish with the chicken in it into a small saucepan.
Add a Tablespoon of flour and whisk
Add water and bring to the boil - just enough so the gravy thickens.
Add some vegemite, bovril or marmite to the gravy and whisk.
Cook some broccoli and you have yourself a roast chicken meal
If you’re keen to try it, you can boil the chicken carcass with a chopped onion, chopped carrot and a bit of celery with salt and a splash of Apple cider vinegar to make chicken stock. You can use this chicken stock to cook your brown rice! It is delicious.