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French-style roast chicken with gravy
French-style roast chicken with gravy
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Roasted chicken with savory gravy and tender baby carrots.
Ingredients:
  • 1.8kg Australian Whole Medium Chicken
  • 1/2 lemon, cut into wedges
  • 1/2 brown onion, cut into wedges
  • 2 tarragon sprigs
  • 20g butter, melted
  • 500ml chicken stock
  • 600g baby Red Royale potatoes*
  • 12 shallots, peeled
  • 2 bunches Dutch carrots†, peeled, ends trimmed
  • 18.20 gm olive oil
  • 50.00 ml plain flour
  • 125ml white wine
  • 40.00 ml coarsely chopped tarragon
Instructions:
  • Preheat the oven to 180°C. Dry the chicken with paper towel, remove excess fat from the cavity, then place in a roasting pan with lemon, onion, and tarragon. Tie the legs, tuck wings under, and get ready to roast!
  • Brush the chicken with luscious melted butter, ensuring it's generously seasoned. Pour a flavorful 1/2 cup (125ml) of stock around the chicken in the pan. Roast for 30 mins, basting intermittently with the delicious pan juices.
  • Combine potatoes, shallots, and carrots in a bowl. Drizzle with oil, toss to coat, and season well. Place the potatoes and shallots around the chicken in a roasting pan. Roast for 30 minutes, then turn the potatoes and shallots. Add the carrots around the chicken and roast for another 30 minutes, or until the chicken is golden brown and the juices run clear when pierced with a skewer. Enjoy!
  • Place the chicken and vegetables on a serving platter, cover with foil, and let rest for 10 minutes.
  • Place the roasting pan over high heat. Add flour and cook for 1-2 mins until golden brown and bubbling. Pour in the wine and remaining stock, stirring constantly for 5 mins until the gravy thickens. Remove from heat, stir in chopped tarragon, season, and serve with chicken and vegetables.

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