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Easter roast chicken with lemon and veggies (serves 6)
Prep time: 20 mins
Cooking time: 45 mins
1.4 kg free range chicken, wings trimmed to first joint
3 cloves garlic, peeled and crushed to a paste
100g butter, softened
1 bulb garlic, whole
2 lemons, halved
2 tsp seasalt
½ small pumpkin, cut into wedges with seeds removed and leave the skin on
2 white onions, peeled and quartered
12 baby carrots
Preheat oven to 180*C. Mix garlic into butter. Take scoops of butter in your fingers, and work it under the skin of the chicken, rubbing it between the flesh and the skin. Rub butter generously over skin also. Season with salt, place in roasting tray with garlic and lemons, put into a hot oven. After 15 minutes, add carrots, onions and pumpkin wedges. Baste vegetables and chicken with roasting juices and cook for a further 30 minutes. Remove from oven, transfer chicken and veges to serving dish. Allow chicken to rest while making gravy. Carve and serve with roasted vegetables and a Cos salad.
Lemon gravy
1 tbsp butter, softened
1 tbsp flour
roasting juices from chicken roasting pan
juice of 1 lemon
300ml white wine
200ml water
salt
pepper
Transfer chicken and vegetables to serving dish and place roasting pan over medium-high heat. Make a beurre manié by mixing butter and flour together in a small bowl, to form a smooth paste. Add lemon juice and wine to roasting dish and stir to deglaze. Add water, season with salt and pepper and stir gravy until it begins to bubble. Slowly whisk in dots of beurre manié, and cook until thickened. Pass gravy through a sieve and serve.
Lettuce salad
1 head lettuce
½ bunch spring onions
1 tbsp olive oil
juice of ½ lime
Tear lettuce and combine with spring onion in serving bowl. Drizzle with olive oil and lemon juice.
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