ROAST CHICKEN & VEGETABLES
INGREDIENTS
• 1.4kg chicken, washed, dried
• 2 tbsp olive oil, plus 1 tbsp extra
• 1/2 lemon, finely grated zest and juice, plus wedges, to serve
• 2 garlic cloves, crushed
• 1/2 tsp chilli powder
• 750g brushed potatoes, peeled, quartered
• 250g pumpkin, seeded, cut into chunks
• 250g frozen baby peas, blanched
• 250g frozen baby green beans, blanched
Gravy • 1/4 cup white wine
• 2 tbsp plain flour
• 11/2 cups chicken stock
METHOD
1 Preheat oven to moderate 180°C. Place a rack in a large flameproof baking dish. 2 Using kitchen scissors, cut along both sides of chicken’s backbone and remove. Turn over and press firmly with the heel of your hand to flatten. Place breast side up on rack. 3 In a small jug, combine oil, zest, juice, garlic and…
