Roasted Chicken With Vegetable Gravy Recipe

Name: Roasted Chicken With Vegetable Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken about 1200 g; salt; pepper; 1/2 lemon halved; 1 onion cut into chunks; 1 large carrot cut into chunks; 2 sticks celery roughly chopped; 1/2 head fennel roughly chopped; 1/2 head garlic roughly chopped, no need to remove the envelope; 3 3/8 tablespoons olive oil plus more for drizzling; 1 3/4 pounds potatoes young, washed, cut into chunks; 1 1/2 tablespoons dijon mustard; 1 cup red wine; 1 cup chicken stock; chicken; roasted chicken; gravy vegetable

Servings: persons

1 chicken about 1200 g
salt
pepper
1/2 lemon halved
1 onion cut into chunks
1 large carrot cut into chunks
2 sticks celery roughly chopped
1/2 head fennel roughly chopped
1/2 head garlic roughly chopped, no need to remove the envelope
3 3/8 tablespoons olive oil plus more for drizzling
1 3/4 pounds potatoes young, washed, cut into chunks
1 1/2 tablespoons dijon mustard
1 cup red wine
1 cup chicken stock
chicken
roasted chicken
gravy vegetable

1
Rub the chicken cavities with salt and pepper and stuff the lemon quarters inside.
2
Put the vegetables, olive oil and garlic in a heavy roasting tin. Lay the chicken, breast-side down, on top of the vegetables. Season the chicken from the outside with salt and pepper, scatter over some more aniseed, then drizzle with a little olive oil.
3
Roast the chicken in an oven for 20 minutes at 180u00b0C.
4
Meanwhile, mix 1 tbs mustard with the remaining aniseed.
5
Remove the roasting tin from the oven, take the chicken out and smear with the mustard mixture. Add the potatoes to the pan, mix with the vegetables.
6
Return the chicken to the oven and roast for a further 40 minutes or until done.
7
Remove the chicken to a warm dish and cover.
8
Transfer vegetables from the pan to the skillet, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
9
Pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in the remaining mustard, season to taste and strain into a gravy boat.
10
Cut the chicken cut into smaller pieces; serve with sauce, new potatoes and green salad.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 chicken about 1200 g, salt, pepper, 1/2 lemon halved, and more.

Yes, Roasted Chicken With Vegetable Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Vegetable Gravy

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