Lilydale, Free range chicken.

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Lilydale Sunday Roast 0 4-6 10 min 1 hr 25 min Rating:

Ingredients
  • 1.5 kg Lilydale Whole Chicken
  • 60g butter
  • 1 teaspoon olive oil
  • 1 cup of stock
  • 600g potatoes, peeled and quartered
  • 600g pumpkin, peeled and cut into 4cm pieces
  • 4 onions, peeled and halved
  • 3 sprigs thyme to serve

 

Method
1 Pre heat oven 180 degrees
2 Using string tie the chicken legs together.
3 Melt butter and oil in a baking dish. Place chicken in dish breast side up. Cook for 25 minutes.
4 Place potatoes around chicken. Baste chicken with pan juices. Return to oven for 30 minutes.
5 Baste again with pan juices, then add chicken stock, pumpkin and onions. Bake for a further 30 minutes.
6 To serve, garnish chicken with thyme and a nob of butter.

Cook tips

  • To check if chicken is cooked, prick the flesh with a skewer, if clear juices run, chicken is cooked. Try parsnips instead of pumpkin. 

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