Roast chicken has to be one of the most comforting dishes in the world and I could never tire of it, especially when its cooked in loads of wine, garlic and herbs. Of course a whole birds is a thing of beauty, but for variation, I like to roast it broken up in pieces so it wallows in all the pan juices and cooks a whole lot quicker.
I jointed a beautiful free-range chicken myself reserving all backbone and other bits and pieces to make stock. I whipped together this cooking sauce loosely based around my all-time favourite roast chicken recipe, and I added the potatoes to complete the meal.
This is an easy mid week supper to whip up.
Recipe – feeds 4 people
- 1 large free-range chicken cut into 8 pieces
- 700gm new potatoes, cleaned
- 3/4 cup dry white wine or verjuice
- ½ cup chicken stock
- 1Tbsp Dijon mustard
- 4 cloves garlic, crushed
- ½ cup finely chopped herbs (rosemary, parsley, thyme and sage)
- 3T olive oil
- salt and freshly ground black pepper
- sliced lemon (optional)
Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep sided roasting pan. Mix the wine or verjuice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.
Roast uncovered for an hour, or until cooked through.