Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1.80kilograms whole chicken
- 1 garlic bulb, halved crossways
- 2tablespoons rosemary, finely chopped
- 2tablespoons thyme, finely chopped
- 60grams butter, melted
- 800grams small white potatoes, halved
- 1tablespoons olive oil
- 2tablespoons Woolworths plain flour
- 1 1/2 cups chicken stock
- 1teaspoons soy sauce
- broccolini and asparagus, steamed (to serve)
Method
Step 1 of 5
Preheat oven to 220°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn chicken, breast-side up. Use the heel of your hand to press down on the breastbone to flatten. Season. Place chicken in a large flameproof baking dish.
Step 2 of 5
Crush 2 garlic cloves into a small bowl and combine with herbs and butter. Brush evenly over chicken. Arrange potato and remaining garlic in dish around chicken. Season. Drizzle potato with oil. Bake for 40-45 minutes or until juices run clear when thickest part of thigh is pierced with a skewer.
Step 3 of 5
Remove chicken and potato from dish. Cover loosely with foil and rest for 10 minutes.
Step 4 of 5
Meanwhile, reserve 2 tbs oil from pan and discard remainder. Add flour to oil and cook for 1 minute , stirring, or until mixture bubbles. Gradually stir in stock and soy and bring to the boil. Reduce heat to medium. Cook for 4 minutes, stirring, or until mixture thickens.
Step 5 of 5
Serve chicken and potato with vegetables and gravy.
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