It's Sunday once again, something I love about Sunday is that we have a Sunday roast lunch or dinner. Today we had roast chicken, it is easy and chicken is always a winner around here.
I usually use free range or organic chicken but any type of chicken would do.
8 large potatoes
200g baby peas
2 tbs plain flour
250mls chicken stock
1.potatoes- par boil potatoes for 20 minutes then drain and set aside
2.pre heat the oven to 200c fan force
3.peel and cut in half the onions and carrots
4.rub chicken with olive oil, sea salt and pepper, squeeze the lemon into the cavity and place the lemon inside
5.rub potatoes with olive oil, fresh rosemary, fresh sage
5. place the chicken, roast potatoes, carrots and onions into a baking pan, bake for 1 hour or until chicken is well cook but remove onions at this stage place aside with aluminium paper to keep warm
6.boil baby peas, keep in hot water and set aside
7.Gravy- mix all the juices from the baking pan with the butter and flour, whisk rapidly and add the chicken stock slowly until you get the desire texture add black pepper.
7.serve the chicken, roast vegies and baby peas in a large platter
and VIOLA!!!! enjoy. Karla