Herbed Roast Chicken
Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 4 people
Estimated cost per serve is 11.92 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 80grams butter, at room temperature
- 3 corn cobs, peeled and cut into pieces
- 2tablespoons continental parsley, chopped
- 2 whole chicken (1.2 kg each)
- 750grams potatoes, peeled and cut into pieces
- 1 lemon, rind finely grated
- 2tablespoons thyme, chopped
- 2tablespoons chives, chopped
Nutrition per serving
5280kJ
Protein
89.8grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Combine butter, herbs and lemon rind in a bowl. Using your fingers, gently separate the chicken skin from flesh over the breast. Push herb butter under the skin and using your hands spread butter out evenly. Place both chickens into a large roasting pan. Roast for 30 minutes. Add potatoes to pan and roast for a further hour or until cooked through and golden.
Step 2 of 5
Meanwhile, bring a saucepan of water to the boil. Add corn cobs and cook for 2-3 minutes or until tender. Drain, reserving 2 cups of the cooking water. Serve roast chicken with potatoes, corn cobs and gravy.
Step 3 of 5
To make gravy, place pan on medium heat.
Step 4 of 5
Place 2 tablespoons of juices from the roasting tray, sprinkle flour over and stir until combined.
Step 5 of 5
Slowly add reserved cooking water, stirring constantly until smooth. Bring mixture to the boil. Simmer for 2 minutes or until gravy has thickened.
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