Roast Chicken and Caramelised Alliums
Allium is a family of edible plants which onions, garlic, shallots and leeks belong to. Their earthy pungent sweetness adds flavour, especially when slow roasted until caramelised like in this roast chicken recipe.
- 8 large banana shallots
- 4 bulbs garlic
- 4 red onions
- 1 free-range whole chicken size 14
- 1 lemon cut in half
- 1 cup good quality chicken stock preferably fresh stock (check label if eating gluten-free)
- 2 teaspoons plum jam
- 1 teaspoon cornflour mixed with 1 tablespoon cold water
- Steamed broccoli or broccolini
- Preheat oven to 200degC. Line a large roasting tray or dish with baking paper for easy clean up.
- Leaving the skins on, cut banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs, and quarter red onions.
- Wash and pat chicken dry, stuff with lemon halves and place on prepared roasting tray. Arrange shallots, garlic and onions (cut-side-up) around the chicken. Drizzle chicken, shallots, garlic and onions with olive oil and season with salt and pepper. Roast for 40-45 minutes until chicken is just cooked through and alliums are soft and caramelised.
- Remove chicken from roasting tray and pour any juices from the cooked chicken and roasting tray into a pot. Cover chicken with tinfoil and a tea towel and leave to rest for 10-15 minutes while you make the gravy.
- Add chicken stock and jam to the pot with the roasted chicken juices. Bring to the boil and simmer for 3-4 minutes. Stir in cornflour mixture and continue simmering, stirring frequently, for 2-3 minutes until thickened to a gravy. Season to taste with salt and pepper.
- Carve roast chicken and serve with roasted caramelised alliums, gravy and broccoli.
This is a classic roast chicken recipe, one I always come back to. It’s a family favourite that everyone loves! In addition to their taste, alliums are high in antioxidants, and are thought to have anti-bacterial, anti-thrombotic and cancer-protective properties. Banana shallots are larger and longer than normal shallots and are perfect for roasting. If using a larger chicken you will need to cook it for longer, however 40-45 is enough time to cook a size 14 free-range chicken.