Roast Chicken Dinner

Name: Roast Chicken Dinner
Ingredients: 1 tbsp flour; -1 None Roast Chicken Dinner; 1-2 sprigs fresh tarragon or parsley; 2 strips orange zest; 1 (4 lb) whole chicken; 2 tbsp butter; 2 2/3 cups chicken stock; 1/2 cup white wine; 8 None potatoes, peeled, halved; None None vegetables of choice, to serve

10 ingredients

6 steps

Ingredients

1 tbsp flour
-1 None Roast Chicken Dinner
1-2 sprigs fresh tarragon or parsley
2 strips orange zest
1 (4 lb) whole chicken
2 tbsp butter
2 2/3 cups chicken stock
1/2 cup white wine
8 None potatoes, peeled, halved
None None vegetables of choice, to serve

Directions

1

Preheat oven to 400°F.
2

Stuff chicken with herbs and orange zest. Season then truss. Rub butter over chicken then transfer to a roasting rack set inside a roasting pan, breast-side up. Pour 1/2 cup stock over top. Roast for 20 mins. Flip chicken over and baste. Reduce heat to 375°F and cook for another 50 mins, turning and basting chicken every 20 mins, and adding more stock, if necessary.
3

Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil for 5-7 mins. Drain.
4

Pour wine over chicken for final 10 mins of cooking, ensuring chicken is breast-side up to brown. Remove chicken from pan and discard twine. Keep chicken in a warm place. Add potatoes to baking pan and roast for 20-30 mins, or until golden and crisp.
5

To make the gravy, pour off all but 2 tbsp pan juices. Place over high heat. Add flour and stir for 2 mins, until light brown. Stir in remaining chicken stock and simmer for 5 mins to thicken. Season. Pour into a gravy boat.
6

Cut chicken into serving pieces and arrange on a warm serving dish. Serve with roast potatoes, vegetables of choice and gravy.