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Chef Peter Evans does a fresh take on a popular classic – roast chicken. Everyone loves a roast – they're tasty, satisfying and really easy to cook. Chef Peter Evans cooks a chook with all that and more...
Turn the wings under the chicken and truss the chicken (optional).
Rub the chicken with butter and the garlic that's been cut in half.
Season the chicken with sea salt and pepper.
Place the leeks, shiitakes and garlic into a casserole dish.
Place the chicken on top of the vegetables.
Drizzle the chicken with olive oil.
Pour the wine around the chicken (not on top of the chicken though).
Place into an oven on 220 for 30 minutes uncovered.
After cooking for 30 minutes add the hot chicken stock around the chicken not over the top.
Place a lid on the dish to cover the chicken and bake for a further 30-45 minutes on 180 degrees Celsius.
Strain liquids into a saucepan once the chicken is cooked (keep chicken and vegetables covered until ready to serve them) and reduce down until you have a glossy gravy.
Add in the tarragon leaves into the hot gravy just before serving and adjust seasoning.
Spiced Goats Cheese Stuffing:
Place everything into a bowl and mash together with a fork.
Serve on toasted or grilled sourdough bread.
Serve the vegetables and carve the chicken, pour gravy over and serve with rocket leaves and toasted bread with the goat's cheese stuffing spread over.
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