Ingredients
1 | Chicken, free-range, size 16-18 (Main) |
1 | Onion |
2 Tbsp | Olive oil |
4 cloves | Garlic, sliced |
1 tsp | Salt, smoked |
1 Tbsp | Fresh thyme |
330 ml | Apple cider |
1 Tbsp | Honey |
1 Tbsp | Cornflour |
¼ cup | Water |
1 tsp | Marmite, or vegemite |
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Advertise with NZME.Directions
- Preheat the oven to 175C.
- Line a deep, medium roasting pan with baking paper. Rinse and pat the chicken dry.
- Place the whole onion in the stuffing cavity of the chicken and tie the legs together with string.
- Rub the skin with the oil, sliced garlic, salt and fresh thyme and place the chicken in the roasting tray.
- Pour the cider and honey around the chicken and roast for 45-50 minute.
- Basting 3-4 times with the pan juices until the chicken is golden and juices run clear when pieced in the thigh. Allow to rest.
- To make the gravy, pour off the juices into a small saucepan (you should have about a cup. If not, make it up with chicken stock or water).
- Combine the cornflour and water, and then mix in the Marmite/Vegemite.
- Pour into the hot chicken stock and simmer for 2 minutes until thickened. Season with pepper.