zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    All-in-one Roast Chicken with Sage and Onion Gravy

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Home
    • Recipes
    • a
    • All-in-one Roast Chicken with Sage and Onion Gravy

    All-in-one Roast Chicken with Sage and Onion Gravy

    Le Poulet D'Or free range chicken is corn fed to produce golden skin and firm, tender flesh. The flavour is excellent and is especially good when roasted. The size of the chicken makes this a generous meal for four, with plenty of leftovers to serve cold.

    • Preparation time: 10 minutes
    • Cooking time: 150 minutes
    • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 4

    Ingredients

    • 1 Waitrose Le Poulet D'Or Traditional Corn Fed Free Range British Chicken, about 2.5-3kg
    • 1 large onion, thickly sliced
    • 2 cloves garlic, unpeeled
    • 1 pack fresh sage, chopped
    • 2 tbsp Waitrose Balsamic Vinegar
    • 150ml white wine or cold water
    • 500g pack Waitrose Baby New Potatoes
    • ½ x 750g bag frozen Waitrose Roasting Parsnips
    • 2 x 300g tubs Joubère Fresh Chicken Gravy

    Method

    1. Preheat the oven to 190°C, gas mark 5. Weigh the chicken and calculate the cooking time: allow 45 minutes per kg plus 20 minutes. Place the onion, garlic, sage, balsamic vinegar and wine or water in a large casserole or roasting tin. Place the chicken on top and season generously. Cover and roast for 1 hour.
    2. Uncover and baste the chicken with the cooking juices. Arrange the potatoes around the chicken, toss in the cooking juices to coat lightly, cover again and continue cooking.
    3. About 30-40 minutes before the end of the cooking time, place the parsnips on top of the potatoes and return to the oven, uncovered, for the remaining cooking time. To test if the chicken is cooked, pierce the thickest part of the thigh with a skewer: the juices should run clear and there should be no pink meat.
    4. Transfer the chicken and vegetables to a serving dish, cover and keep warm. Skim the excess fat from the juices in the casserole or roasting tin and bring to the boil on the hob. Pour in the gravy, return to the boil and simmer until slightly syrupy. Season, then pour into a jug and serve with the chicken and vegetables.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Cooking with ready-prepared frozen vegetables really saves time. You could add frozen carrots instead of parsnips. To make a complete meal, add frozen peas or green beans to the casserole 10 minutes before the end of cooking.

    Note
    Wash hands, equipment and work surfaces thoroughly after handling raw poultry.

    Comments

    Average user rating

    4 stars

    Glossary