Chicken, potatoes and gravy are quintessential components of a traditional family meal, but they’re in need of an update. Stuffed whole-roasted chicken with baby potatoes and gravy might look too elegant to be easy, but this delicious dish really isn’t too difficult. Give family dinner a flavourful new favourite.
Stuffed whole-roasted chicken with baby potatoes and gravy
- salt and freshly ground black pepper, to taste
- 3 baby marrows, top and tailed
- 6 baby onions, halved
- 4 carrots, peeled and cut to size
- 150ml olive oil
- 1 whole chicken
- 50g mixed herbs, chopped
- 2 garlic cloves, finely chopped
Preheat the oven to 180°C. Season the marrows, onions and carrots and splash with 80ml (½ cup) of the oil. Rub the seasoning well into the vegetables.
Gently stuff the vegetables into the cavity of the chicken.
Use kitchen string to tie the legs of the chicken together to hold the vegetables inside.
To a small bowl add the herbs, garlic and butter and combine well.
Gently place the butter mixture between the skin and the flesh of the chicken but be careful not to tear the skin.
Place the potatoes in a roasting dish, season and drizzle with 45ml (3 tbsp) of the oil. Rub the oil all over the potatoes.
Place the chicken on top of the potatoes. Rub the outside of the chicken with salt, pepper and the remaining oil. Roast until the juices run clear, about 1 hour 30 minutes, depending on the size of the chicken. Drain the pan juices into a bowl and whisk to emulsify into a gravy.
Remove the string and take the vegetables out the chicken. Place the vegetables and potatoes on a plate, top with sliced chicken and drizzle with gravy.
To drink: A luscious Viognier like Eagles Nest is full of fruity apricots, a delicious match with chicken.