serves
4
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Hearty But Healthy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1.8 kg whole free-range chicken
- 1 small bunch oregano
- 1 small bunch thyme
- 3 lemons (1 quartered, 1 sliced, 1 left whole)
- 400 g Desiree potatoes, quartered
- 400 g jap pumpkin, seeded and cut into large bite–sized pieces
- 2 small fennel bulbs, trimmed and quartered
- 8 garlic cloves, unpeeled
- 150 ml extra virgin olive oil
- salt and pepper, to taste
- 1 tbsp plain flour
- steamed green peas, to serve
Resting time: 15 minutes
Instructions
- Preheat the oven to 200˚C.
- Stuff the chicken loosely with oregano, thyme and the lemon quarters. Carefully slide a few of the lemon slices between the skin and the meat on the breast side. Pat dry the skin.
- Place the potato, pumpkin, fennel and garlic cloves in a baking dish and drizzle generously with oil. Season to taste, then toss to coat well. Roast the chicken and veggies for 45 minutes – 1 hour or until golden, crisp and just cooked through.
- Squeeze the remaining lemon and finely grate the zest. When chicken is cooked, remove the chicken to a shallow bowl and rest for about 15 minutes. Transfer the roasted veggies to a baking dish and continue roasting them if they need a little longer, or turn the oven off, cover the dish with foil and keep warm.
- Place the pan with the juices over medium heat and stir in the flour until a paste forms. Gradually add the lemon juice and zest and stir until well combined. If necessary, add a little water or chicken stock to adjust the consistency. Stir in any resting juices from the chicken.
- Carve the chicken into pieces and serve with the roast veges, peas and gravy.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hearty But Healthy
