This mouth-watering roast chicken recipe is perfect for casual entertaining or your next family roast dinner. It’s served with gravy and Dutch or baby carrots.
Serves66
Cook time1 hr 40 mins1 hour 40 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
1.8kg Coles RSPCA Approved Australian Whole Medium Chicken
1/2 lemon, cut into wedges
1/2 brown onion, cut into wedges
2 tarragon sprigs
20g butter, melted
2 cups (500ml) chicken stock
600g baby Red Royale potatoes
12 shallots, peeled
2 bunches Dutch carrots, peeled, ends trimmed
1 tbs olive oil
2 1/2 tbs plain flour
1/2 cup (125ml) dry white wine
2 tbs coarsely chopped tarragon
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Pat the chicken dry with paper towel and trim any excess fat from the chicken cavity. Place chicken in a roasting pan. Place the lemon, onion and tarragon sprigs in the chicken cavity. Tie the legs together with kitchen string and tuck the wings under the chicken.
Step 2
Brush the chicken with melted butter. Season well. Pour ½ cup (125ml) of the stock around the chicken in the pan. Roast, basting occasionally with the pan juices, for 30 mins.
Step 3
Place potatoes, shallots and carrots in a bowl. Drizzle with oil. Toss to coat. Season. Arrange potatoes and shallots around the chicken. Roast for 30 mins. Turn potatoes and shallots. Arrange the carrots around the chicken in the pan. Roast for a further 30 mins or until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer.
Step 4
Transfer the chicken and vegetables to a serving platter and cover with foil. Set aside for 10 mins to rest.
Step 5
Meanwhile, place the roasting pan over high heat. Add flour and cook, stirring with a wooden spoon, for 1-2 mins or until the mixture bubbles and is golden brown. Add the wine and remaining stock and cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat. Add the chopped tarragon and stir to combine. Season. Serve the gravy with the chicken and vegetables.
