Another one-pan-wonder, a heart-warming roast for you and your family.
Ingredients
olive oil
1 chicken
2 tbsp butter
1 sprig of tarragon, roughly chopped
1 sprig of thyme, roughly chopped
1.5 tsp lemon salt/ lemon zest
4 red potatoes
2 carrots
1 parnsip
2 onions
1 tbsp flour
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Prepare the chicken by butterflying and lay in a large over pan.
– Add 2 tbsp of softened butter to a bowl, along with a big pinch of salt and pepper. Add the tarragon, thyme, and ½ tsp lemon salt to the butter and mix well.
– Stuff the butter mixture under the skin of the chicken. Rub the remainder all over the chicken.Put this in the oven for 15 minutes.
– Meanwhile, chop the potatoes into equal chunks and add to a bowl. Add 1 tbsp olive oil, ½ tsp lemon salt, and a generous pinch of salt and pepper, and mix well.
– Take the chicken from the oven and add the potatoes to the pan. Place back in the over for another 15 minutes.
– Meanwhile, chop the other vegetables and add to a bowl. Add 1 tbsp olive oil, ½ tsp lemon salt, and a generous pinch of salt and pepper, and mix well.
– Take the chicken from the oven and add the vegetables to the pan. Place back in the over for another 30 minutes.
– Take from the oven and baste the chicken in the juices from the bottom of the pan. Place back in the oven for another 15 minutes.
– To check if it is cooked, make a slice in a thicker part of the chicken and press down with the flat of your knife. If the juices are clear then the chicken is ready.
– Let is rest for 10 minutes and serve.
– To make a quick gravy, place the pan with the remaining juices onto the stove and bring to a boil. Add a heaped tbsp of flour and stir it through until smooth and thick.
Transfer the gravy to a jug and drizzle over the chicken and vegetables – Enjoy!