Vintage Roast Chicken

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Roast Chicken

Yield 6-8

Author Lucy Tweed

Cook time

1 H & 30 M

Total time

1 H & 30 M

A very classic, practically vintage version

Ingredients

• 2 whole chickens
• 1 large onion, peeled sliced into 1 cm rounds
• A handful of rosemary or thyme
• 1 lemons
• 2 tbs Olive oil
• 2 tbs flake sea Salt

Mashed Potatoes

• 6-8 medium-sized potatoes, halved
• 1 head of garlic, cloves trimmed and peeled
• 1 teaspoon salt
• 1/4 cup milk
• 50g butter

Roasted Carrots & Pumpkin

• ½ a small Pumpkin, chopped into 4cm pieces
• 4 Carrots, chopped into 4cm pieces
• 1 tbs oil
• Salt
• Optional: red wine vinegar and honey

Peas

• Frozen baby peas
• Knob of butter

Gravy

• Pan juices and oils from roasted chicken
• 1 1/2 tablespoons flour
• 1/2 cup white wine
• Water (as needed)
• Optional: 1 tablespoon powdered chicken stock

Instructions

Chooks:

1. Bring the chickens to room temperature.
2. Place the onion slices and rosemary (or thyme) on a stove proof roasting tray to make a trivet.
3. Place the chickens on top, breast side up.
4. Make a slit in the cavity skin flaps then, cross the chicken legs over, forcing the leg knuckle through the opposite slit in the skin to truss.
5. Tuck the wings back an under the chicken, the only way to describe is to say, it “looks” casual.
6. Squeeze a half lemon over each chicken, drizzle with olive oil, and season generously with salt.
7. Roast in the preheated oven for about 1 hour.

Meanwhile! Carrots and Pumpkin:

1. Toss chopped pumpkin and carrots in oil and salt.
2. About 15 minutes into the chicken's roasting time, place the vegetables on a flat tray and roast for remaining 45 minutes.

Mashed Potatoes

1. Bring potatoes and garlic cloves in cold water with 1 teaspoon of salt to the boil and continue to cook until fork-tender (about 20 minutes).
2. Drain potatoes and garlic, then add milk and butter to the saucepan. Warm gently.
3. Rice or mash the potatoes and garlic into the milky butter, removinhg skins (this is where a ricer is a real time saver). Stir well. Season to taste, keep warm and set aside.

Prepare Peas

1. Steam or blanch frozen baby peas, then toss with butter.

Gravy

1. Remove the roasted chickens from the oven and let them rest on a warmed platter, covered with foil.
2. Place the roasting pan on medium heat and stir flour into the pan juices and oils.
3. Add white wine and allow it to thicken and reduce.
4. Gradually add water, allowing the gravy to cook down to your desired consistency and flavor. Optionally, add powdered chicken stock to boost flavour if needed.

Finish and Serve:

1. Carve the rested chickens and drain any juices into the gravy, stirring well.
2. Serve the carved chicken on a bed of fluffy mashed potatoes, with a side of roasted carrots and pumpkin, peas, and a generous drizzle of gravy.

Nutrition Facts

Calories

757

Fat

44 g

Sat. Fat

14 g

Carbs

49 g

Fiber

7 g

Net carbs

42 g

Sugar

7 g

Protein

39 g

Sodium

2291 mg

Cholesterol

184 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.