Nothing like a soul-warming restorative Sunday Roast to wash the weekend demons away and get you raring to go for the week ahead. Chuck a few carefully prepared ingredients in the oven at a high temperature while enjoying your favourite Sunday activities and get ever more distracted as delicious aromas waft from the kitchen to turn your head. This roast chicken was inspired by one of our food heroes The Contessa herself. Its really easy to prepare and you can pair it with a wide assortment of sides and gravy. These colourful baby carrots are also an absolute favourite in our house and you can find them at most small greengrocers.
The chicken is unbelievably moist (sorrynotsorry) with crackling level crispy skin and goes great with the sweet carrots and crispy roast potatoes, the fresh blanched broccoli is really tasty while also making you feel healthier for having consumed something green.
Serves: 4
Time: 2 hours 30 minutes
Difficulty: Medium
Ingredients
Chicken
1 Whole Chicken
1 lemon
1 head of garlic
A bunch of thyme
2 tbsp of melted butter
Salt and Pepper
Gravy
500ml Water
2 cloves garlic
A bunch of thyme
3 carrots
2 fennel stalks
1 onion
*Save all ends and peels of vegetables
1tbsp flour
1/3 cup white wine
1 tbsp butter
Carrots
Small punnet baby carrots (Rainbow surely)
1 cup white wine
1/2 cup chicken stock
Few sprigs thyme
Salt & Pepper
Brocolli
Add to a baking dish and coat with olive oil before squashing slightly with a masher
Ice
Sesame seeds
1tsp butter
Potatoes
20 Baby Potatoes
Olive Oil
Salt & Pepper
Method
Chicken & Gravy:
Carrots
Start by washing your carrots
Add to a baking tray with the wine, chicken stock and thyme
Place in the oven at 200 C for ±35 minutes
Brocolli
Add your brocolli to a pot of boiling salted water
Boil for 2-3 minutes before removing and placing into ice water immediately to stop the cooking (keeps them brilliantly green and tender)
Toast sesame seeds and toss brocoli with them and butter before serving
Potatoes
Microwave potatoes for ±10 minutes or until soft
Add to a baking dish and coat with olive oil before squashign slightly with a masher
Season with salt and pepper and put in the oven at 200 C for 25 minutes
Happy Cooking!
