Herb-roasted chicken

    1 hour 15 mins

    Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

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    Serves: 4 

    • 1 chicken (1.5 to 1.75kg), trimmed of excess fat
    • 10 sprigs fresh rosemary
    • 1 tablespoon chopped fresh sage leaves
    • 6 large cloves garlic, unpeeled
    • 1/2 cup chicken stock
    • 2 tablespoons lemon juice
    • 3 teaspoons plain flour

    Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

    1. Preheat the oven to 210°C. Stuff the cavity of the chicken with the rosemary, reserving 2 teaspoons of the leaves. Place the sage and garlic in the cavity.
    2. Place the chicken, breast-side-down, on a rack in a baking dish and roast for 30 minutes. Turn breast-side-up and roast for a further 30 minutes or until cooked through. Transfer to a platter.
    3. Add the stock, lemon juice, reserved rosemary leaves and 1/4 cup water to the baking dish and stir, scraping up the browned bits. Pour the drippings into a gravy separator, then pour the defatted juices into a small saucepan. Blend the flour with 1/4 cup water, add to the saucepan, and cook over medium heat, stirring, until the gravy is thickened. Serve the gravy alongside the chicken.

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