Roasted chicken with vegetable gravy Recipe

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1 vote | 1708 views

Delightful way to prepare the whole chicken.

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $1.82 view details


  1. Rub the chicken cavities with salt and pepper and stuff the lemon quarters inside.
  2. Put the vegetables, olive oil and garlic in a heavy roasting tin. Lay the chicken, breast-side down, on top of the vegetables. Season the chicken from the outside with salt and pepper, scatter over some more aniseed, then drizzle with a little olive oil.
  3. Roast the chicken in an oven for 20 minutes at 180°C.
  4. Meanwhile, mix 1 tbs mustard with the remaining aniseed.
  5. Remove the roasting tin from the oven, take the chicken out and smear with the mustard mixture. Add the potatoes to the pan, mix with the vegetables.
  6. Return the chicken to the oven and roast for a further 40 minutes or until done.
  7. Remove the chicken to a warm dish and cover.
  8. Transfer vegetables from the pan to the skillet, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
  9. Pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in the remaining mustard, season to taste and strain into a gravy boat.
  10. Cut the chicken cut into smaller pieces; serve with sauce, new potatoes and green salad.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 452g
Recipe makes 6 servings
Calories 645  
Calories from Fat 350 54%
Total Fat 38.95g 49%
Saturated Fat 9.98g 40%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 283mg 12%
Potassium 1045mg 30%
Total Carbs 23.08g 6%
Dietary Fiber 3.7g 12%
Sugars 2.5g 2%
Protein 41.43g 66%
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