Ingredients
1.8kg fresh whole chicken
2 tablespoons olive oil
2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoons chopped fresh thyme leaves
½ teaspoon sea salt flakes
650g packet frozen traditional roast potatoes
1/2 cup dry white wine
¼ cup Gravox Our Best Chicken Gravy powder
Steamed peas, to serve
Method
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Using absorbent kitchen paper, pat chicken dry tucking the wings underneath. Place breast-side up, in an oiled, large, non-stick, flameproof roasting pan.
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Combine oil, garlic, thyme and salt in a small bowl. Pour over chicken, using your hands to coat evenly.
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Cook, uncovered, in a moderate oven (180C) for 1 hour. Place potatoes on an oven tray. Place on a shelf in the top half of the same oven.
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Cook chicken for a further 30 minutes, or until golden brown and cooked when juices run clear when pierced with a skewer between the thigh and breast. Remove from oven.
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Increase oven temperature to hot (200C). Cook potatoes for a further 10 minutes or until crisp.
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Meanwhile, transfer chicken to a plate. Set aside roasting pan. Rest chicken, lightly covered with foil.
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To make gravy, drain excess oil from roasting pan, leaving pieces clinging to the base of pan. Place pan over a medium to high heat. Add wine. Bring to boil. Gently boil, stirring to scape off pieces for about 2 minutes, or until thickened.
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Add 2 cups water. Bring to boil. Sprinkle over gravy powder, whisking until combined. Boil, stirring occasionally for a further 2 minutes, or until thickened. Strain through a sieve into a jug.
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Serve chicken with gravy, roast potatoes and steamed peas.
TIP! To make gravy using regular Gravox chicken powder, follow directions in Steps 7 and 8 using 5 tablespoons of powder. For a change, thyme can be replaced with lemon thyme, rosemary or oregano.
