Guy Sinnott's Roast Chicken & Homemade Gravy

My Food Love Story is definitely roast chicken. It’s something I cook every week to enjoy with family and friends. I love roasting my chicken by spatchcoking it as the flat cooking surface quickens the roasting time and gives you crispier skin. - Guy Sinnott

Cook time: 60 minutes

Preparation

To start flip your chicken over so that its back is facing towards you. Use sharp kitchen scissors / shears and cut out its backbone by cutting down either side. Set the backbone aside (we’ll use for the gravy). Flatten the chicken by flipping it skin side up and using your hands apply firm pressure to the breastbone to flatten it. We now have a spatchcocked chicken.
 
Place the chicken on a rack in a roasting tray. Cover the chicken with olive oil and season with the herbs, salt and pepper. Rub all over the chicken.
 
Add the chicken to a pre-heated oven at 210c. Chicken will be cooked after 45mins. If you have an instant read thermometer check the chicken breast, it is cooked once the internal temperature reaches 65c.
 
While the chicken cooks we can make our gravy. In a medium saucepan heat 20ml of olive oil over high heat and add our reserved chicken back (cut the chicken back into four pieces). Cook for 3 mins until lightly brown. Next add the diced onion, carrot and celery and cook while stirring often until they start to brown, approx. 3 more mins. Add the white wine and chicken stock, using a spatula to scrape up any brown bits from the pan. Reduce heat to medium/low and simmer for 20mins. Strain the solids in a fine mesh strainer and return the liquid to the pan and simmer until reduced to approx. 120ml of liquid. Turn off the heat and whisk in the lemon juice, Worcester sauce and butter.

Once the chicken is cooked cover loosely with foil and allow to rest for 10mins. Transfer the chicken to a chopping board and carve your chicken. Add the chicken to a serving dish along with the gravy and enjoy.

Ingredients

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Ingredients

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Preparation

To start flip your chicken over so that its back is facing towards you. Use sharp kitchen scissors / shears and cut out its backbone by cutting down either side. Set the backbone aside (we’ll use for the gravy). Flatten the chicken by flipping it skin side up and using your hands apply firm pressure to the breastbone to flatten it. We now have a spatchcocked chicken.
 
Place the chicken on a rack in a roasting tray. Cover the chicken with olive oil and season with the herbs, salt and pepper. Rub all over the chicken.
 
Add the chicken to a pre-heated oven at 210c. Chicken will be cooked after 45mins. If you have an instant read thermometer check the chicken breast, it is cooked once the internal temperature reaches 65c.
 
While the chicken cooks we can make our gravy. In a medium saucepan heat 20ml of olive oil over high heat and add our reserved chicken back (cut the chicken back into four pieces). Cook for 3 mins until lightly brown. Next add the diced onion, carrot and celery and cook while stirring often until they start to brown, approx. 3 more mins. Add the white wine and chicken stock, using a spatula to scrape up any brown bits from the pan. Reduce heat to medium/low and simmer for 20mins. Strain the solids in a fine mesh strainer and return the liquid to the pan and simmer until reduced to approx. 120ml of liquid. Turn off the heat and whisk in the lemon juice, Worcester sauce and butter.

Once the chicken is cooked cover loosely with foil and allow to rest for 10mins. Transfer the chicken to a chopping board and carve your chicken. Add the chicken to a serving dish along with the gravy and enjoy.