Roast chicken with veggies and mushroom gravy

Roast chicken with veggies and mushroom gravy

Healthy Christmas dinner recipes from Mitun De Sarkar

INGREDIENTS FOR THE CHICKEN

1.5kgs whole chicken

1 tsp of dried or fresh rosemary

1 tsp of dried or fresh thyme

a lemon

4 to 5 cloves of garlic unpeeled

Salt

Pepper

FOR THE WINTER VEGETABLES

5 red radish

10 baby carrots

1 whole parsnips

squash

Handful of cherry tomatoes

1 tbsp olive oil

Salt

Pepper

FOR THE MUSHROOM GRAVY

5 to 6 mushrooms thinly sliced

onion thinly sliced

2 tbsp of balsamic vinegar

1 tsp of olive oil

Salt


METHOD

? De-skin the chicken, making sure you keep all parts intact.

? Season the chicken with salt, pepper, rosemary, thyme and rub it all over properly.

? Put the lemon and two garlic pods in the cavity of the chicken and leave it aside for 30 mins.

? There is no need to peel the vegetables, just give them a wash and roughly chop them and pile them over a baking dish.

? Throw in the remaining unpeeled garlic and sprinkle, salt, pepper and more herbs over it.

? Place the marinated chicken over the vegetables. Pour the olive oil over the chicken and allow it to trickle over the vegetables.

? Bake the chicken with vegetables for one hour at 250 degrees celicius.

? Meanwhile heat a non-stick pan. Add a tsp of olive oil.

? Add the onions and sweat them till they turn brown.

? Add the mushrooms, the balsamic vinegar and saut for five minutes.

? Pour a cup of water, add some salt and simmer till the sauce reduces.

? Serve the chicken roast piping hot with the juicy vegetables topped with the mushroom gravy & chopped parsley. Goes excellently with my mashed sweet potatoes.

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