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Roasted Free-Range Chicken with Red Onions, Potatoes and Red Wine Gravy

1 free-range chicken
1 lemon
2 sprigs thyme
8 red onions
1 1/2 cups chicken stock
1 tbsp cornstarch mixed with 2 tbsp water
Salt and pepper
1 clove garlic, crushed
1 1/2 cups red wine
Olive oil

Heat oven to 220C, brush a roasting pan with olive oil and place washed and dried chicken breast-side up in the centre. Brush bird with olive oil or butter, squeeze over lemon juice and rub with salt, pepper, 1 tbsp chopped thyme and garlic.
Tuck a sprig of thyme and the lemon halves inside the chicken and place the onions and potatoes around it, cut side down. Roast for 20 minutes, until the chicken starts to brown. Remove the roasting pan and turn the oven down to 180C. Add the red wine and 1 cup of stock to the pan, and roast for a further 60 minutes, basting the chicken regularly. Check the chicken is cooked by piercing it deeply in the breast or thigh with a skewer and ensuring the juices run clear. Remove chicken and veges to a serving platter.
Heat your pan with the roasting juices on the stovetop and stir in the cornflour mixture and remaining stock (add more stock or cooking water if needed). Stir constantly with a fork until the gravy has thickened. Season to taste.

 

 

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