Ingredients
• 2kg chicken
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp extra virgin olive oil
• 1 brown onion, diced
• 2 celery sticks, thickly sliced
• 8 cloves garlic, peeled
• 3 bay leaves
• 1 sprig rosemary
• 2 tsp cornflour
• 1 Tbsp water
• Juice of 1 lemon
• Steamed potatoes tossed in chopped parsley, to serve
NOTE: Allow 15 minutes resting time.
Method
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Preheat oven to 160°C. Pat chicken cavity and skin dry with paper towel. Tuck wings to sit under body, then season bird generously
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Heat oil in a large heavy-based cast iron saucepan with lid (also known as a French oven) over a medium heat. Cook chicken, breast-side down, for 5 minutes or until golden brown. Turn chicken over, being careful not to tear skin.
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Arrange onion, celery, garlic, bay leaves and rosemary around chicken. Put lightly dampened baking paper
over chicken, then cover with lid and bake for 1½ hours or until chicken is cooked and juices run clear when pierced at the hip joint. Transfer to a large roasting pan, cover loosely with foil and allow to rest for 15 minutes. -
Combine cornflour and water in a small bowl and set aside. Strain pan juices through a fine sieve into a small saucepan. Bring to the boil over a low heat, then add cornflour mixture, whisking continuously until sauce thickens. Stir in lemon juice. Serve chicken with steamed potatoes and gravy on the side.