Roasted chicken with vegetable gravy
By: Easy cook - Lak...
Published: Wednesday, September 11, 2013 - 1:30am

Ingredients




1 chicken, about 1200 g
Salt and pepper
½ lemon, halved
Aniseed
1 onion, cut into chunks
1 large carrot, cut into chunks
1-2 sticks celery, roughly chopped
½ head fennel, roughly chopped
½ head of garlic, roughly chopped (no need to remove the envelope)
50ml olive oil, plus more for drizzling
800g young potatoes, washed, cut into chunks
1½ tbs Dijon mustard
250ml red wine
250ml chicken stock

Preparation

1 Rub the chicken cavities with salt and pepper and stuff the lemon quarters inside. 2 Put the vegetables, olive oil and garlic in a heavy roasting tin. Lay the chicken, breast-side down, on top of the vegetables. Season the chicken from the outside with salt and pepper, scatter over some more aniseed, then drizzle with a little olive oil. 3 Roast the chicken in an oven for 20 minutes at 180°C. 4 Meanwhile, mix 1 tbs mustard with the remaining aniseed. 5 Remove the roasting tin from the oven, take the chicken out and smear with the mustard mixture. Add the potatoes to the pan, mix with the vegetables. 6 Return the chicken to the oven and roast for a further 40 minutes or until done. 7 Remove the chicken to a warm dish and cover. 8 Transfer vegetables from the pan to the skillet, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. 9 Pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in the remaining mustard, season to taste and strain into a gravy boat. 10 Cut the chicken cut into smaller pieces; serve with sauce, new potatoes and green salad.

About

Delightful way to prepare the whole chicken.