Roast Chicken Comfort Bowl

Roast Chicken Comfort Bowl


Preheat the oven to 200°C. Place all the vegetables, broken up garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper, and rub in. Place the chicken on top of the vegetables. Prick the lemon all over, with a sharp knife. Place the herbs inside the chicken’s cavity, and then the lemon. Place in the oven and cook for approx 1 1/2 hours, depending on the size of your chicken. Baste the chicken and veggies halfway through cooking. When the chicken is cooked (when the juices run clear and the the skin is a lovely golden colour), take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so with the veggies. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.

To make the gravy, put the roasting tray juices and scrapings into a saucepan on the stove top over a medium heat. Add the butter and melt. Add the flour and combine, allowing to cook for a minute but not darken. With a whisk in hand, add just boiled water from the jug a splash at a time combining and whisking out lumps. When you have added enough water to make a thick lump-free paste, slowly add the stock and marmite in, stirring as it thickens and combines. Keep stirring until it reduces to your desired consistency. Season to taste.

Before carving the chicken, remove the herbs and lemon. Once carved, squeeze the lemon over the meat and season.

To assemble the comfort bowl, dress the Crispy Salad in a large bowl and toss to coat. Divide out amongst the desired number of individual comfort bowls adding roast chicken, roast veggies and cover in gravy. Enjoy!