A classic 1950s-style roast chicken—crispy skin, lard-roasted spuds, and sweet carrots. Served with peas and a rich Gravox gravy for the ultimate retro Sunday roast.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
1 hour 40 minutes
A classic 1950s-style roast chicken—crispy skin, lard-roasted spuds, and sweet carrots. Served with peas and a rich Gravox gravy for the ultimate retro Sunday roast.
Ingredients
- 1.6kg whole chicken
- 100g lard, melted
- 1 tbsp fine salt
- 1 lemon, halved
- 1kg potatoes, chopped
- 1 bunch baby carrots, trimmed
- 400ml chicken stock
- 3 tbsp Gravox
- 2 cups frozen peas
Directions
Preheat oven to 180C fan forced (200C conventional).
- Place chicken on a large oven tray and drizzle with half the lard.
- Rub the lard all over the chicken.
- Season well with some of the salt, rubbing top and bottom of chicken and inside the cavity.
- Place lemon inside the chicken cavity.
- Toss potatoes in a large bowl with remaining lard and some salt.
- Place potatoes around the chicken.
- Roast chicken for 40 mins, then add carrots to the tray.
- Continue roasting for a further 30-40 mins, until chicken skin is golden and crisp and internal temperature reaches 65C.
- Transfer chicken to a rack to rest and keep vegetables warm.
- Pour roasting pan juices into a medium saucepan.
- Whisk in Gravox and chicken stock over medium heat.
- Cook gravy, whisking, until it starts to thicken.
- Cook peas in a pan of boiling salted water for 2 mins until just tender.
- Carve chicken and serve on a platter with potatoes and carrot, gravy and peas on the side.
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