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Written by A simple Rustic Roast Chicken Recipe with plenty of vegetables and a delicious gravy.
Please note that the roasting times for this recipe are for a 2kg chicken, if yours is a bit smaller you should reduce the cooking time to 60 – 75 minutes.
Always test you roast chicken to see if it is ready by running a skewer between the leg and the breast, if the juices run clear it will be ready for serving.
Allow your roast to rest for at least 15-20 minutes before serving.
Rustic Roast Chicken with Gravy Recipe | Video Jug
Rustic Roast Chicken Recipe with Vegetables & Gravy,
Serving: 4-6 | Prep: 15 min | Cooking: 90 min
Ingredients:
| Whole Chicken | 2 | kg | |
| Lemon | 1 | bulb | |
| Celery | 4 | chopped | |
| Leeks | 2 | chopped | |
| Onion | 1 | chopped | |
| Garlic | 1 | bulb | halved |
| Carrots | 2 | chopped | |
| Thyme | few | sprigs | |
| Olive Oil | |||
| Butter | 50 | g | |
| Chicken Stock | 150 | ml | |
| Sage | 2 | sprigs | |
| Rosemary | 2 | sprigs | |
| Bay Leaves | 2 | ||
| Salt | |||
| Pepper |
Method:
1 . Preheat the oven to 220°C
2 . Stuff the chicken with half a lemon and the rosemary
3 . Truss the chicken up with string
4 . Rub with olive oil and season with salt & pepper
5 . For the vegetables
6 . Chop the celery, leeks, onion and carrots into chunky pieces
7 . Half the garlic bulb and add to the veg
For Roasting
1 . Place a frying pan on high heat with a little olive oil and brown the chicken
2 . Remove the chicken and set aside
3 . Brown the vegetables in the same frying pan, season with salt & pepper
4 . Transfer the vegetables to the roasting tray along with the butter and remaining herbs
5 . Place the chicken on top of the vegetables
6 . Place in the oven and roast for 30 minutes.
7 . Remove the chicken and baste the chicken with the juices
8 . Return to the oven for another 30 minutes
9 . Remove and pour in the chicken stock
10 . Return to the oven for a final 15 – 30 minutes or until done
11 . Remove the chicken and strain the gravy & vegetables.
1 . Preheat the oven to 220°C
2 . Stuff the chicken with half a lemon and the rosemary
3 . Truss the chicken up with string
4 . Rub with olive oil and season with salt & pepper
5 . For the vegetables
6 . Chop the celery, leeks, onion and carrots into chunky pieces
7 . Half the garlic bulb and add to the veg
For Roasting
1 . Place a frying pan on high heat with a little olive oil and brown the chicken
2 . Remove the chicken and set aside
3 . Brown the vegetables in the same frying pan, season with salt & pepper
4 . Transfer the vegetables to the roasting tray along with the butter and remaining herbs
5 . Place the chicken on top of the vegetables
6 . Place in the oven and roast for 30 minutes.
7 . Remove the chicken and baste the chicken with the juices
8 . Return to the oven for another 30 minutes
9 . Remove and pour in the chicken stock
10 . Return to the oven for a final 15 – 30 minutes or until done
11 . Remove the chicken and strain the gravy & vegetables.
