Stuffed whole-roast chicken with baby potatoes and chicken gravy
Recipe by Forbidden
salt and freshly ground black pepper, to taste
3 baby marrows, topped and tailed
6 baby onions, halved
4 carrots, peeled and cut to size
150ml olive oil
1 whole chicken
50g mixed herbs, chopped
2 garlic cloves, finely chopped
100g butter
12 baby potatoes, halved
Prep. Time → 30 min
Cook Time → 90 min
1. Preheat oven to 180C. Season the marrows, onions and carrots and splash with 80ml oil. Rub the seasoning well into the vegetables.
2. Gently stuff the vegetables into the cavity of the chicken
3. Use kitchen string to tie the legs together and hold the vegetables inside
4. Put herbs in a small bowl and add butter and garlic and combine well
5. gently place the butter mixture between the skin and the flesh of the chicken but be careful not the tear the skin.
6. place the potatoes in a roasting dish, season and drizzle with 45ml oil. Rub oil all over potatoes
7. place the chicken on top of the potatoes. Rub the outside of the chicken with salt, pepper and the remaining oil. Roast until the juices run clear, about 1 hour 30min, depending on the size of the chicken. Drain the pan to emulsify the gravy
8. remove the string and take the vegetables out of the chicken. Place the vegetables and potatoes on a plate, top with sliced chicken and drizzle with gravy.
main courses, chicken, roast, stuffed, vegetables December 22, 2011 16:15
Author Food and Home Entertaining magazine, January 2012 issue
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