Creamy roast chicken dinner

Method

Serves 4.

Preheat the oven to 180C.

Remove chicken from the fridge and season well with salt and pepper and coat with olive oil. Set aside to come to room temperature while you prepare the vegetables.

Roughly chop the onions, carrots and mushrooms, placing in a large baking dish. Place the chicken on top.

Quarter one of the lemons and place some pieces inside the chicken and some underneath. Pour the chicken stock and white wine into the dish and cover well with aluminium foil.

Place in the oven and roast for about 1.5 hours, until the chicken is well cooked through (40 mins per kg of chicken). Remove the foil for the last 15 mins to get golden, crispy skin.

Once the chicken is in the oven, prepare the potatoes by cutting into large chunks. Season well and toss with olive oil, then place in a separate baking dish and roast for 45 mins.

Prepare the kale or broccoli to steam once the chicken is almost done.

When the chicken is cooked through, set aside to rest for 10 minutes. Remove the lemon pieces.

Pour the juices from the roast chicken into a large saucepan, removing the carrots and mushrooms.

Bring to the boil and then reduce to a simmer. Add the cream, blending well for 1 minute, before returning the carrots and mushrooms to the sauce.

Steam the kale or broccoli, then squeeze over the juice of the last lemon.

Serve immediately with the roast chicken, potatoes and vegies. Put the sauce in a jar to pour over the top like gravy.