INGREDIENTS FOR THE CHICKEN
1.5kgs whole chicken
1 tsp of dried or fresh rosemary
1 tsp of dried or fresh thyme
4 to 5 cloves of garlic unpeeled
FOR THE WINTER VEGETABLES
5 red radish
10 baby carrots
1 whole parsnips
Handful of cherry tomatoes
1 tbsp olive oil
FOR THE MUSHROOM GRAVY
5 to 6 mushrooms thinly sliced
onion thinly sliced
2 tbsp of balsamic vinegar
1 tsp of olive oil
? 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.