Ingredients

The following ingredients have 4 Servings
  • 3 1/2 pounds whole chicken (Click here for recipe) (- butterflied and brined overnight)
  • 2-3 tablespoons butter ((melted))
  • dried parsley (- for garnishing)
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 medium carrots (- cut into fries or wedges)
  • 3 cups marble potatoes (- parboiled and cut into halves)
  • salt and pepper
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup roast chicken drippings
  • 1 cup water
  • ground pepper
  • salt ((if needed))

Instruction

  • Set the turbo broiler to 250°C.
  • Place chicken on top of the grill rack flat with the breast facing down. Brush with butter and cook for 20 minutes.
  • Turn it over, skin-side facing up, and brush again with butter. Cook for another 20 to 30 minutes or until cooked and skin is crisp and golden.
  • While waiting prepare the vegetables. In a pan over medium-high heat, add oil and butter. Add the carrots and parboiled marble potatoes. Season with salt and pepper. Cook for 7-10 minutes or until the edges are browned and cooked through.
  • Arrange the vegetables on a large serving platter. Take the roast chicken from the turbo broiler and place on top of the vegetables. Sprinkle with dried parsley all over the chicken and veggies.
  • Transfer the roast chicken drippings to a bowl and skim the fat off. Take 1 cup of the drippings and discard the rest or freeze for another time.
  • To make the gravy, in a saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 minute. Add roast chicken drippings and water. Season with ground pepper and salt (if needed). Cook, stirring, until thickened and bubbling.
  • Serve while hot.