Roasted Chicken Recipe
Served with seasonal vegetables and gravy.
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Ingredients
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Main Ingredients
Seasonal Vegetables
Gravy
Method
Roasting the Chicken
Prepare the Chicken
Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels. Rub the chicken all over with olive oil, ensuring it gets into all the nooks and crannies.
Season the Chicken
Mince the garlic and mix it with the salt, black pepper, and chopped rosemary. Rub this mixture inside the cavity and all over the skin of the chicken.
Roast the Chicken
Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its own juices halfway through cooking.
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Preparing Seasonal Vegetables
Prepare the Vegetables
While the chicken is roasting, wash and chop the carrots and red bell pepper. Trim the ends of the green beans.
Cook the Vegetables
In a large skillet over medium heat, add a bit of olive oil. Add the carrots and cook for about 5 minutes. Then add the green beans and red bell pepper and cook for another 5-7 minutes until tender.
Making the Gravy
Prepare the Gravy
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Add Chicken Stock
Slowly add the chicken stock while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer and cook for 5-10 minutes until thickened. Season with salt and black pepper to taste.