2 cloves Garlic (good sized ones)
2 – 4 teaspoons gravy powder
Salt and pepper
2 slices stale bread
1-2 teaspoons dried herbs (or use fresh if you have them)
1 teaspoon pamesan cheese
1 teaspoon wholegrain mustard
Salt and pepper
1 mushroom (chopped finely) if you wish
Garlic and onion (fried until cooked) if you wish
(any vegies you like)
1). Take your chicken out of the plastic and see if it contains stuffing. If it does, then you can leave it in (or make your own)… if not (and you’re a stuffing fan), then make the stuffing…. Break the bread into tiny chunks, then mix the stuffing ingredients together. You can blend this in a food processor, but I like the slightly chunky effect.
2). Take your chicken and place it in a roasting dish. Large enough for your roast, plus extra room. Sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else). If you are so inclined, you could make a garlic and herb butter and slather this between the skin and the chicken.
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm. You can tie the legs of the chicken together if you wish. I find that I cook the chicken so long it falls apart anyway.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3 hours….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.
I’ve also put the potatoes on the bottom of the baking dish and put the chicken ontop of those, so the chicken juices flow down into the potatoes.