Roast Chicken with Potatoes and Baby Carrots with Yellow Label Chardonnay

Roast Chicken with Potatoes and Baby Carrots with Yellow Label Chardonnay

Ingredients

Serves 4

2.4kg free-range chicken
3 bulbs garlic, skin on and portioned into cloves
1 lemon, quartered
4 sprigs rosemary
2 tbsp olive oil
1 tbsp smoked paprika
2 red onions, peeled and halved
500g kipfler potatoes, cooked and peeled
3 bunches mixed heirloom baby carrots
2 tbsp flour
500ml good-quality chicken stock

Method

Preheat oven to 220°. Stuff chicken with 8 cloves of garlic, lemon pieces and rosemary sprigs. Rub chicken with the olive oil and paprika and season.

Place onions in a roasting tray, then place chicken on top. Cook in 220° oven for 20 minutes, then reduce heat to 180° and place potatoes, remaining garlic and carrots around chicken in pan.

Cook for 1 hour. Check chicken is cooked by placing a skewer in thickest part of leg – juices should run clear. Remove roast vegies, caramelised red onion and chicken from pan and keep warm.

Place roasting tray on cooktop over low heat and add flour, then cook for 1 minute. Add chicken stock along with garlic and lemon from chicken cavity. Mash with a spoon to squeeze out all juice and pulp from lemon and garlic. Let it bubble away until it forms a nice gravy consistency, then strain into a gravy boat.

Portion chicken and serve with roast vegies and caramelised red onions.

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