Roasted Chicken with Roasted Vegetables and Chicken Jus

Guten Appetit

Difficulty: Hard

Servings: 4

Preparation Time: 45 mins

Cooking Time: 35 mins

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Ingredients

Chicken Jus Roasted Chicken Roasted Vegetable
  • 1kg Chicken Bones
  • 1 Piece Carrot
  • 1 Stalk Celery
  • 1 Piece White Onion
  • 2 Tablespoon Tomato Paste
  • 5 Pieces Garlic
  • 10g Black Peppercorn
  • 10g Thyme
  • 10g Fresh Rosemary
  • 100ml Cooking Oil
  • 1 Litre Water
  • To Taste - Salt
  • To Taste - White Pepper Powder
  • 1 Piece Whole Chicken – About 1.5kg, Cleaned and Washed
  • 20g Salt
  • 20g White Pepper Powder
  • 300g Softened Butter
  • To Taste - Fresh Ground Black Pepper
  • To Taste - Rock Salt
  • 100g Whole Button Mushrooms
  • 50g Pumpkin – Cut into cubes
  • 50g Green Zucchini – Cut into cubes
  • 50g Yellow Zucchini – Cut into cubes
  • 50g Eggplant – Cut into cubes
  • 12 Pieces Cherry Tomatoes
  • 1 Piece White Onion – Sliced
  • 5 Pieces Garlic - Smashed
  • 10g Fresh Thyme
  • 10g Rosemary
  • 3 Tablespoon Extra Virgin Olive Oil
  • To Taste - Fresh Ground Black Pepper
  • To Taste - Rock Salt

Methods

Step 1.

Part 1 of 2 - Chicken Jus

  • Pre-heat oven to 210°C using ‘fan mode’. Roast bones in oven for 15 minutes once the oven has been heated.
  • In a medium-sized pot, add oil and fry carrot, celery and white onion till they slightly soften and turn brownish.
  • Add tomato paste and fry till it is well mixed with the vegetables. Be careful not to burn the tomato paste.
  • Add roasted bones, thyme, rosemary, black peppercorn, garlic and water, then bring them to a boil.
  • Simmer the mixture for about 1 hour, then strain the liquid into a small sauce pot.
  • Furthur reduce the sauce till it thickens and has a glaze texture.

Step 2.

Part 2 of 2 - Roasted Chicken and Roasted Vegetable

  • Pre-heat oven to 180°C using ‘fan mode’. Roast bones in oven for 15 minutes once the oven has been heated.
  • Place all ingredients for roasted vegetables on the same oven tray that was used to roast the chicken bones, and mix them well.
  • Season chicken well with salt and pepper powder, then brush butter all over the chicken.
  • Place chicken on the wirerack and rest it on the tray of vegetables, then proceed to roast the chicken in the oven for 15 minutes.
  • Remove the chicken and vegetables from the oven, then increase the heat to 220°C.
  • Glaze the chicken with butter and sprinkle rosemary on it, then place the vegetables and chicken back in the oven and cook them for another 10 minutes.
  • Once cooked, portion and serve with sauce, then garnish with cracked pepper and rock salt.

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