Description
Beautifully roasted chicken for one, which will hopefully encourage some of you who think that roasting a whole chicken for one is a waste. This will leave your home smelling amazing while giving you several meals of moist and tender chicken.
Ingredients
- 1 Small Onion, Cut Into Wedges
- 1-½ Lemons, Sliced Into Wedges, Divided
- 1 bulb Garlic
- 1 whole Carrot, Sliced Thick On The Bias
- 1 bunch (small) Rosemary, Divided
- Olive Oil, As Needed
- 1 kilogram Whole Chicken
- Salt And Pepper, to taste
- FOR THE GRAVY:
- 1 cube Chicken Stock
- 200 milliliters Boiling Water
- 1 Tablespoon Flour
Preparation
Prep the chicken. Remove all packaging and place on a chopping board and pat down with kitchen roll. The aim is to remove as much moisture as possible. Preheat oven to 250ºC (480ºF).
Prepare the trivet. This is the vegetable mix that will go between the roasting tray and chicken. Add the onion, 6 of the lemon wedges, and carrots into a roasting tray. Smash garlic into individual cloves (no need to peel).
Take about half of the rosemary, stripping the leaves by running your finger down the stem in the opposite direction of the growth of the leaves. Finely chop leaves and set aside.
Add a few glugs of olive oil over the skin of the chicken. Rub it in with your hands, ensuring that you cover the entire surface area of the flesh. Season well with sea salt and pepper. Sprinkle chopped rosemary leaves over the top. Stuff cavity of the chicken with a few quarters of remaining lemon and a good bunch of remaining rosemary.
Place the chicken on top of the trivet and lighly place a piece of kitchen foil over the top. Add to the oven and immediately turn temperature down to 180ºC (355ºF).
After the chicken has been in the oven for 30 minutes, remove the foil and set aside. Return the chicken to the oven for another hour.
Remove the chicken from the baking tray and place it on a chopping board. Cover again with the foil to keep warm. Meanwhile, if you want gravy with your chicken, then continue on. If not, leave the chicken to rest for 10–15 minutes and proceed to carve.
To make the gravy, mix the cube of chicken stock with boiling water and set aside. Take the roasting tray and tilt slightly. Use a spoon to remove the top layer of fat from the top of the juices.
Place the roasting tray immediately over the hob on a medium heat. When the liquid starts simmering, add half the chicken stock. Add the flour to couple of tablespoons of water in a separate bowl and mix well. Add slowly to the baking tray.
Use the back of a wooden spoon to mash the vegetables into the gravy mixture to release the flavour. Keep adding in the remaining stock to the mixture, slowly, until you have the desired consistency.
Sieve the contents of the baking tray into a jug or gravy boat. Carve your chicken, and voila!
