Roast Chicken Dinner Recipe

Ingredients

• • 1x Whole Chicken
• • 5x Washed White Potatoes (halved or quartered)
• • 2x Orange Kumara (peeled and cut into chunks)
• • 1x Parsnip (peeled and cut into chunky pieces)
• • 1x Brown Onion (cut into wedges)
• • 1x Garlic Bulb (halved crossways)
• • 1 pack Maggi Roast Chicken Gravy 3 Pack
• • 1 pack Paneton Garlic Dinner Rolls
• • 2 tbsp olive oil or butter
• • Salt and pepper to taste

Instructions

1. Step 1 — Preheat and prep. Preheat your oven to 200°C fan bake. Remove the whole chicken from the fridge 20 minutes before cooking — bringing it to room temperature helps it cook more evenly. Pat the skin dry with a paper towel, rub all over with olive oil or softened butter, and season generously with salt and pepper. Place the halved garlic bulb and onion wedges in the base of your roasting dish — these will flavour the chicken from below and form the base of your gravy.
2. Step 2 — Start the chicken. Place the chicken on top of the onion and garlic in the roasting dish. Roast at 200°C for 20 minutes to get the skin golden and crispy, then reduce the heat to 180°C and continue roasting for a further 50–60 minutes, or until the juices run clear when you pierce the thickest part of the thigh. A general rule is 20 minutes per 500g, plus 20 minutes extra. Rest the chicken for at least 15 minutes before carving.
3. Step 3 — Prepare the roast vegetables. While the chicken is in its first 20 minutes, prepare all your vegetables. Halve or quarter the potatoes, peel and chunk the kumara, and slice the parsnip into chunky pieces. Toss everything in a large bowl with a tablespoon of olive oil, salt, and pepper.
4. Step 4 — Roast the vegetables. After the chicken has been cooking for 20 minutes and you've reduced the heat to 180°C, add all the prepared vegetables to a separate large roasting tray. Drizzle with olive oil, season well, and place in the oven alongside the chicken. Roast for 45–55 minutes, turning once halfway through, until golden and caramelised at the edges. The potatoes should be crispy on the outside and fluffy inside.
5. Step 5 — Make the gravy. Remove the chicken from the roasting dish and set aside to rest. Pour off most of the fat from the roasting dish, leaving behind the delicious pan juices and softened onion and garlic. Place the dish on the stovetop over medium heat. Make the Maggi Roast Chicken Gravy according to packet instructions, incorporating the pan juices from the roasting dish for an incredibly rich, flavour-packed gravy.
6. Step 6 — Warm the rolls. Place the Paneton Garlic Dinner Rolls in the oven for the last 5–7 minutes of cooking until warm and slightly crispy.
7. Step 7 — Carve and serve. Carve the rested chicken and arrange on a large serving platter surrounded by the roasted vegetables. Pour the gravy into a jug and serve at the table alongside the warm garlic dinner rolls. Let everyone help themselves — this is a dinner meant to be shared.