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Slow-roasted chicken with onion gravy
Slow-roasted chicken with onion gravy
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Indulge in the ultimate comfort food: juicy roast chicken coated in rich onion gravy.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2kg whole chicken
  • 1 lemon, roughly chopped, plus lemon wedges to serve
  • 3 garlic cloves, peeled, halved
  • 1 dried bay leaf
  • 6 sprigs fresh thyme, plus extra to serve
  • 40g sachet French onion soup mix
  • 4 small red onions, peeled, halved crossways
  • 150g green beans, trimmed, halved diagonally
Instructions:
  • Heat your oven to 220C (200C fan-forced).
  • Drizzle half of the oil in a large heavy-based roasting dish. Pat the chicken dry, inside and out, with paper towel. Place the chicken in the dish, fill its cavity with half of the chopped lemon, tie up the legs with kitchen string, and tuck the wings underneath.
  • Surround the chicken with the remaining lemon in the dish. Add garlic, bay leaf, and thyme. Sprinkle some of the soup mix over the chicken and the rest around it. Pour 2 cups of water into the dish. Drizzle the chicken with the remaining oil and season with salt and pepper. Roast in the oven for 20 minutes.
  • Lower the oven temperature to 160C/140C fan-forced. Bake the chicken for 1 hour, spooning onion gravy over it halfway through. Place red onion in the dish, cut-side up. Bake for another hour, spooning gravy over everything halfway through, or until the chicken juices run clear when pierced with a skewer. Add beans and bake for an additional 10 minutes until tender and bright green. Let it stand for 10 minutes. Serve the chicken with vegetables, a drizzle of gravy, lemon wedges, and a sprinkle of extra thyme.

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