You can’t go past a crispy-skinned traditional roast chicken.
Ingredients
- 1 large (about 2kg) Steggles Family Feast Roast chicken
- 1 tablespoon olive oil
- 20g butter, melted
- 4 garlic cloves, bruised
- 2 fresh bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) Massel chicken style liquid stock
- 12 pickling onions
- 12 baby coliban (chat) potatoes
- Fresh bay leaves, extra, to serve
Method
- Step 1Preheat oven to 180°C. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.
- Step 2Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme in the chicken cavity. Season well with salt and pepper. Arrange the onions and potatoes around the chicken. Drizzle the wine and chicken stock over the chicken and vegetables.
- Step 3Roast the chicken in preheated oven, basting occasionally in pan juices, for 11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh.
- Step 4Remove from oven and set aside for 10 minutes to rest before serving.
- High protein
- Low carb
Nutrition
3503 kj
Energy
24g
Fat Total
8g
Saturated Fat
101g
Protein
1214.62mg
Sodium
14g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: taste.com.au
- Image credit: Craig Wall
- Publication: Taste.com.au
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