Slow roasted chicken with onion gravy

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How to make Slow roasted chicken with onion gravy

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 2:30
  • Total Time : 3:00

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2kg whole chicken
  • 1 lemon, roughly chopped, plus lemon wedges to serve
  • 3 garlic cloves, peeled, halved
  • 1 dried bay leaf
  • 6 sprigs fresh thyme, plus extra to serve
  • 40g sachet French onion soup mix
  • 4 small red onions, peeled, halved crossways
  • 150g green beans, trimmed, halved diagonally

Method

  • Step 1 Preheat oven to 220C/200C fan-forced.
  • Step 2 Drizzle 1/2 the oil over the base of a large heavy-based roasting dish. Pat chicken dry with paper towel, including cavity. Place chicken in dish. Fill cavity with 1/2 the chopped lemon. Tie up legs with kitchen string. Tuck wings under chicken.
  • Step 3 Place remaining lemon in dish around chicken. Add garlic, bay leaf and thyme. Sprinkle chicken with some of the soup mix. Sprinkle remaining soup mix around chicken. Add 2 cups water to dish. Drizzle chicken with remaining oil. Season with salt and pepper. Roast for 20 minutes.
  • Step 4 Reduce oven temperature to 160C/140C fan-forced. Bake for 1 hour, spooning onion gravy over chicken halfway through. Add red onion to dish, cut-side up. Bake for a further 1 hour, spooning over gravy halfway through, or until juices run clear when thickest part of chicken is pierced with a skewer. Add beans. Bake for a further 10 minutes or until bright green and tender. Stand for 10 minutes. Serve chicken with vegetables, a little gravy and lemon wedges, sprinkled with extra thyme.

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