Recipes
Lilydale Sunday Roast
4-6
10 min
1 hr 25 min
Rating:
Ingredients
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- 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
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Method
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| 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. |
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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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