Monday
ROAST CHICKEN & VEGETABLES
SERVES 4 PREP 20 MINS COOK 1 HOUR 5 MINS PER SERVE 3864kj
✦ 1.5kg whole fresh chicken ✦ 2 tbsp olive oil, plus 1 tbsp extra ✦ finely grated zest, juice ½ lemon, plus wedges, to serve ✦ 2 garlic cloves, crushed ✦ ½ tsp chilli powder ✦ 1.5kg brushed potatoes, peeled, quartered ✦ 500g pumpkin, seeded, cut into chunks ✦ 500g frozen baby peas, blanched ✦ 250g blanched green beans, to serve GRAVY ✦ ¼ cup white wine ✦ 2 tbsp plain flour ✦ 1½ cups chicken stock
1 Preheat oven to 180°C. Place a rack in a large baking dish.
2 Using kitchen scissors, cut along both sides of chicken backbone and remove. Turn chicken over and press down firmly with the heel of your hand to flatten. Place, breastside up, on rack.
3 In a jug, combine oil, zest, juice, garlic and 52 WDWD chilli. Season to taste. Brush over chicken.
4 Place potato and pumpkin in a second baking dish. Drizzle with extra oil. Season.
5 Bake chicken and vegetables 50-60 mins until vegetables are golden and chicken juices run clear. Baste chicken with pan juices during cooking, adding a little stock or water to pan if required.
6 Transfer chicken to a plate. Cover loosely with foil and rest 5-10 mins.
7 GRAVY Meanwhile, place baking dish with cooking juices over medium heat. Add wine and simmer, stirring, to deglaze. Add flour and cook, stirring, 1 min until golden. Gradually add stock and cook, stirring constantly, until mixture thickens and boils. Simmer 3 mins. Season to taste.
8 Cut chicken into 4 portions, cutting lengthways down the breastbone, then separating through the thigh joints. Serve chicken with gravy and half the roast vegetables, peas and beans (save remaining vegies for Tuesday’s dinner). Serve with lemon wedges.