October 08, 2017
Dinner, Main Dish, Poultry,
Chicken, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Oven Roast, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Sugar-Free, Wine, Herbs, Whole Chicken, Kosher Meat more
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"From our Sunday newspaper The Sunday Times."
Preheat oven to 140C/120C fan forced.
Drizzle 1 tablespoon oil over the base of a big flameproof roasting pan and place thyme and oregano in centre of the pan and then place garlic (in kin) on the herbs.
Rinse chicken (including cavity) under cold water and pat dry with paper towel and place on a board and season cavity with salt and pepper and then fill with 1/2 the lemon wedges.
Tie legs together with kitchen string to secure and then brush chicken with remaining oil and season skin with salt and pepper and sprinkle with paprika.
Place breast side up on herbs in roasting pan and place remaining lemon wedges in roasting pan.
Roast, basting ever hour with pan juices, for 2 hours 45 minutes, or until juices run clear when chicken thigh is pieced with a skewer.
Increase heat to 200C/180C fan forced and cook chicken for a further 15 minutes or until skin is crispy and then transfer chicken to a plate and remove and discard herbs and reserve caramelised garlic.
Cover chicken loosely with foil and set aside for 10 minutes to rest.
Meanwhile, strain juices from roasting pan into a small jug and skin fat from pan juices, returning 1 tablespoon to roast pan and discard remaining fat.
Place pan over high heat and add flour and cook, stirring for 2 to 3 minutes or until bubbling and golden.
Combine stock, wine and reserved pan juices in a jug and slowly add mixture to pan, stirring, for 4 to 5 minutes or until mixture simmers and thickens slightly.
Serve chicken with gravy, roasted pumpkin, baby carrots and caramelised garlic.
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