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Roast chicken with vegie tray bake & cider gravy
Roast chicken with vegie tray bake & cider gravy
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Family feast roast chicken with rich gravy and tender, juicy meat.
Ingredients:
  • 2 large brown onions
  • 1 large carrot, coarsely chopped
  • 1 large celery stick, coarsely chopped
  • 2.2kg whole chicken
  • 1 lemon
  • 3 sprigs fresh continental parsley
  • 8 sprigs fresh thyme
  • 6 garlic cloves
  • 36.40 gm extra virgin olive oil
  • 500g sweet potato, scrubbed, 
cut into 8cm wedges
  • 2 bunches baby carrots, 
trimmed, scrubbed
  • 30g butter, chopped
  • 21.60 gm honey
  • 230g (1 1/2 cups) frozen baby peas
  • 30.00 ml plain flour
  • 300ml water
  • 185ml (3/4 cup) apple cider
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Peel and cut the onion into wedges, then place in a roasting pan with carrot, and celery. Finally, top with the chicken.
  • 1. Microwave the lemon on medium-high for 30 seconds, then halve it. Place one lemon half, parsley sprigs, half of the thyme sprigs, and 2 of the garlic cloves inside the chicken cavity. Squeeze the remaining lemon half over the chicken, drizzle with 1 tablespoon of oil, season well, and roast for 1 hour and 20 minutes until the chicken thigh juices run clear. Let it rest for 10 minutes before serving.
  • Next, arrange sweet potato, baby carrots, remaining garlic, and thyme on the baking tray. Drizzle with the rest of the oil and season. Roast for 30 minutes until just tender. Then, sprinkle with butter and 2 tsp of honey, and continue roasting for another 15 minutes until caramelized. Add peas and roast for an additional 5 minutes until tender.
  • Thinly slice the remaining onion and set aside. Transfer the roasted vegetables to a bowl. Pour the roasting pan juices into a jug and skim off 1 1⁄2 tablespoons of fat, discarding the rest. Heat reserved fat in a pan over medium-high heat, add onion, and cook until golden for about 5 minutes. Add flour and cook until bubbling for 1-2 minutes. Remove from heat, then gradually stir in water, cider, pan juices, and remaining honey. Return to medium-high heat, stirring until the gravy boils and thickens.
  • Carve the chicken and plate it with gravy and vegetables. Save the chicken legs, bones, and vegetables in the pan for future meals (refer to related recipes).

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