You will need:
1 medium sized chicken (preferably free range - they taste the best)
white wine (a dry white works well)
red capsicum (or red bell pepper to the yanks!)
deep roasting pan
oven proof tray
oven glove/thick teatowel
lemon zester/cheese grater
sour cream (to serve)
FOR THE CHICKEN:
- Preheat oven to 150 C (if fan forced oven is used; 160C if gas oven is used)
- Heat 1-2 Tbsp olive oil in your deep roasting pan over a low burner.
- Rinse the chicken (make sure you rinse the inner cavity) with cold water; mince the garlic and rub (with some butter) all over chicken.
- Sear chicken on both sides until the skin starts to colour.
- Sprinkle lemon zest over the chicken as it is being seared.
- Juice lemon and pour over seared chicken.
- Pour enough white wine over chicken to come 1 cm up the side.
- Place chicken breast down in pan.
- Bake in oven for 2.5 hours. Chicken will be done when you can stick a knife into the joint at the thigh (the most insulated part of the bird) and the juices run clear.
- Remove bird from pan when cooked, and allow to rest (breast down) for 10 minutes (cover with foil and teatowels to keep it hot!) prior to serving
- Slice potato into desired size wedges, leaving skin on, and apply light coat of olive oil. Season with salt and place on (oiled and foiled) roasting tray. Ensure no pieces are touching.
- Peel sweet potato and brush with olive oil. Place, long side down, on oiled and foiled roasting tray. Season with salt, cinnamon and nutmeg.
- Cut carrots in half and brush with olive oil. Place, flat side down, on oiled and foiled roasting tray. Season with salt.
- Cut capsicum into strips and brush with olive oil. Place, skin side up, on oiled and foiled roasting tray.
- Put roasting tray in oven along with chook. Bake until the chook is ready to serve.
Heat the pan juices on a low heat in the roasting pan and allow to reduce while the chicken rests - this will create your gravy
Serve the roasted veg with some sour cream, sea salt and black pepper - delicious!