Whole Roast Chicken Recipe
In the UK a 'Sunday Roast Dinner' is quite common. One chooses their protein (typically chicken, lamb or pork) and cooks all the trimmings (vegetables, stuffing etc) and finally, smoothers the entire meal with a thick rich gravy.
So, if you want to stay indoors one fine Sunday afternoon or if you're hosting some friends, now you can recreate my recipe and impress your guests!
Ingredients:
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1 whole chicken (1.4 kg minimum/medium sized)
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1 lemon
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1 unripe (green) plantain
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Tenderstem broccoli
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Jersey or new potatoes
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Vegetable oil
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Spring onions (1 bunch)
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Brown onions (chopped in chunks)
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Fresh parsley
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Fresh basil
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A bottle of red wine
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Stock from the chicken (add water into the roast oven dish before baking)
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Spices: whole star anise, black or Himalayan salt, chilli powder & other spices of your choice (such as chicken seasoning. smoked paprika) as I used seasoning I bought from Athens, Greece.
A sneak preview, enjoy the trailer:
Step by Step recipe guide
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Prepare and clean the excess dirt or yellow parts off your whole chicken and set aside.​​
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Add your gyros seasoning or paprika, Himalayan salt, mixed herbs, chilli powder and some vegetable oil into a bowl. Mix together and create your wet marinade.
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Next, smother your whole chicken with the marinade, being generous with it and adding some into the belly of the chicken and under the skin.
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Line your roasting baking tray with greaseproof/baking paper, adding chopped spring onions, brown onions, fresh basil leaves and half a cup of vegetable oil before placing your seasoned chicken on top.
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Half and soak your new potatoes to get rid of the starch, then add them to the baking tray.
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Oven roast your chicken and potatoes at gas mark 6 for 50 minutes to 1 hour.
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To a sauce pan, add 1 cup of red wine and the liquid stock from your roast chicken tray this will create your jus.
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Add lemon juice and salt to a saucepan and pan fry your tenders team broccoli until soft for 5-7 minutes on a medium heat.
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Slice your unripe plantain, season with salt and fry in vegetable oil until golden and cooked. 3 minutes on each side on a medium heat should do the job.
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Now it's time to impress your guests as you're ready to plate and eat!
Note: Set aside up to 1.5 hours to prepare and cook your vegetables, including oven roasting time.