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Roast Chicken


It’s been ages since I have posted a great British roast mainly because when I normally cook such meals it’s dark and I find that you can’t beat natural light for food photography.

Here we have a simple roast chicken with lots of delicious veg. More and more I’m roasting my side vegetables in the oven. Not only does it deliver intense, sweet and caramelised flavour, I find it reduces the stress at the last minute with all those pots and pans. Have a great Sunday 😊




1 medium chicken

1/2 lemon

3 cloves garlic



3 leeks - washed and chopped into large chunks

12 heritage carrots


Gravy ingredients

1 small onion - finely chopped

2 cloves garlic - crushed

2 teaspoons flour

1 glass white wine



Pre heat the oven to 200 degrees.

Slice the lemon in half. Squeeze 1/2 into the cavity and put what’s left in there too. Now add 3 cloves of roughly chopped garlic to the cavity. Season the chicken generously and cover with foil, making sure the foil is lose and not touching the chicken. Roast for 45 minutes, remove the foil and roast for another 45 minutes. Leave to rest somewhere warm for 20 minutes before carving.




Season and drizzle in olive oil. Roast for 20-25 minutes.





Sauté the onion on a low heat until they are caramelised and golden. Add the garlic for 2 minutes. Stir in the flour and add the wine until thick. Now add 400ml water and bubble away for 30 minutes. Pour in the juices from the chicken (making sure you scrape all the sticky tasty bits off and into the gravy) and simmer until the desired taste and consistency.


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