Roast Chicken with Roast Potatoes & Baby Carrots
Serves 4
Some days just call for a roast chicken at the end of the day. As a family, one of our favourite dishes to sit down together and enjoy is roast chicken with delicious vegetables. Our Yellow Label Chardonnay is the perfect match for this easy roast and we certainly enjoy it after a long day in the cellar door.
Ingredients
2.4kg free-range chicken
3 bulbs garlic, skin on and portioned into cloves
1 lemon, quartered
4 sprigs rosemary
2 tbsp olive oil
1 tbsp smoked paprika
2 red onions, peeled and halved
500g kipfler potatoes, cooked and peeled
3 bunches mixed heirloom baby carrots
2 tbsp flour
500ml good-quality chicken stock
Method
Preheat oven to 220°. Stuff chicken with 8 cloves of garlic, lemon pieces and rosemary sprigs. Rub chicken with the olive oil and paprika and season.
Place onions in a roasting tray, then place chicken on top. Cook in 220° oven for 20 minutes, then reduce heat to 180° and place potatoes, remaining garlic and carrots around chicken in pan.
Cook for 1 hour. Check chicken is cooked by placing a skewer in thickest part of leg – juices should run clear. Remove roast vegies, caramelised red onion and chicken from pan and keep warm.
Place roasting tray on cooktop over low heat and add flour, then cook for 1 minute. Add chicken stock along with garlic and lemon from chicken cavity. Mash with a spoon to squeeze out all juice and pulp from lemon and garlic. Let it bubble away until it forms a nice gravy consistency, then strain into a gravy boat.
Portion chicken and serve with roast vegies and caramelised red onions.
Serve with Yellow Label Chardonnay
With a light yellow hue and a luscious texture this Chardonnay is the ideal match for roast chicken. With vanilla oak, peach and citrus notes, this has a long finish with a natural acid line that cuts through the richness in this dish.