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Zanele’s Stuffed Roast Chicken with Gravy

90 Minutes
6 Servings
19 Ingredients

Description

When it comes to your Christmas dinner roast, nothing can beat a Stuffed Roast Chicken with Gravy. Chef Zanele shows us just how easy it is to cook up the ultimate Christmas roast chicken feast (with a delicious gravy!) in 90 minutes or less.

This recipe pairs perfectly with Crispy Roasted Potatoes or Beetroot Salad – just a few of our delectable Christmas side ideas that will kick your Christmas lunch up to the next level.

Directions

Roast Chicken:

1.  Preheat your oven to 180ºC. In an open bowl, mix all the ingredients together.

2. Place the chicken in a roasting pan, pour over the marinade and then cover with foil.

3.  Roast in the oven for 45 minutes, then remove the foil and let it grill for 20 minutes to get deliciously crispy chicken skin.

 

Gravy:

1.  In a saucepan, heat oil and butter/margarine, then sauté the onion, garlic and thyme until soft.

2. Add in soy sauce and balsamic vinegar. Add in the flour and whisk quickly to break up any lumps.

3. Pour in chicken stock. Let it simmer until it becomes thickened, but still a little runny. Serve warm, alongside your roast chicken.

 

Ingredients

Roast Chicken:

  • 1 whole chicken
  • 1 cup mayonnaise
  • 45 ml lemon juice
  • 15 ml dried rosemary
  • 15 ml dried thyme
  • 15 ml paprika
  • 15 ml chicken spice
  • 3 cloves of minced fresh garlic
  • Salt and pepper

 

Gravy:

  • 2 tbsp cooking oil
  • 1 tbsp butter/margarine
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp fresh thyme
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp flour
  • 500 ml chicken stock