1 Sage and Onion Chicken roast
1 tblspn melted butter
Your choice of veges – we used lots of onion, kipfler potatoes and a classic summer Italian mix of capsicum, zucchini, eggplant and squash
1 cup chicken stock
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)
Squeeze lemon juice
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens then add lemon juice to taste.
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