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Nevin Maguires’ Recipe of the Month

Roast chicken is a dinner that everyone in the family enjoys and of course it makes the perfect sunday lunch.

The strong flavours of the lemon, rosemary and garlic here really penetrate the flesh of the chicken and give off the most wonderful aromas.

Roast Chicken with Lemon, Rosemary and Garlic

Serves 6


    1 medium chicken, approx 1½ kgs
    1 lemon
    2 garlic bulbs
    3 fresh rosemary sprigs
    2 red onions, peeled and halfed
    4 small carrots peeled
    1 leek chopped in half
    2 celery sticks chopped in half
    3 tablesp. olive oil
    salt and freshly ground black pepper
    1 tablesp.  plain flour
    120ml white wine
    300mls stock


Take your chicken out of the fridge 30 minutes before it goes in the oven. Preheat the oven to Gas Mark 8, 230°C (450°F).Cut the lemon and one of the garlic bulbs in half and place in the cavity of the chicken with the rosemary sprigs, folding over any loose skin to close. Secure with a cocktail stick.

Separate the remaining garlic bulb into cloves and place in a roasting tin with the onions, carrots, leeks and celery, tossing to coat in one tablespoon of the olive oil. Sit the chicken on top of the pile of vegetables and drizzle all over with the remaining olive oil, then season well.

Place the chicken in the oven and immediately reduce the heat to Gas Mark 6, 200°C  (400°F). roast the chicken for 1 hour and 20 minutes, basting the chicken halfway through cooking.

When the chicken is cooked, remove from the oven and transfer to a board and put the carrots and red onions on a warmed plate. Cover each with tin foil and leave to rest for 15 minutes while you make the gravy. Using a large spoon carefully remove most of the fat from the roasting tin and then place the roasting tin directly on the heat. Stir in the flour and then holding the tin steady, mash up the remaining vegetables as much as possible with a potato masher to release their juices.

Pour the wine into the tin and allow to bubble down, stirring continuously to blend the flour in. Pour in the stock and bring to the boil, then reduce the heat and simmer for about 10 minutes until slightly reduced and thickened, stirring occasionally. Take a large jug or bowl and set a sieve into it, then pour in the gravy mixture and use a ladle to push all of the liquid and some of the vegetables throught with the back of the spoon. Stir in the juices from the resting chicken and season to taste. Transfer to a warmed gravy boat.

Serving Suggestions
Carve the chicken into slices and arrange on warmed plates with the reserved carrots and red onion halves and crispy roast potatoes. Pour over the gravy to serve

Nutritional Content
Protein: 52g
Carbohydrates: 55g
Fat: 26g
Iron: 2.9mg
Energy: 662kcal


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