Who doesn't love a roast dinner? Many people buy those horrible rotisserie chickens from the supermarket but baking your own is so easy to do, and the taste is far superior.
Preheat oven to 200° C.
Brush chicken with ½ tbs olive oil and season with pepper. Thread the chicken onto a rotisserie or roast on a rack in a roasting pan in the oven for 20 minutes. Reduce heat to 180°C and roast for another 50 minutes.
Toss the remaining oil and nigella seeds over the carrots and place on a separate roasting pan. Place in oven for the last 15 minutes of cooking the chicken.
Transfer chicken to a plate to rest and cover loosely with aluminium foil.
Increase oven temperature to 200°C and cook the carrots for another 10 minutes. Transfer carrots to a bowl. Drain the fat from the roasting pan into a jar and discard. To make gravy, whisk the cornflour into the remaining juices in the roasting pan on the cooktop over medium heat. Cook for a minute or so, then slowly whisk in the chicken stock
Meanwhile, steam the brussels sprouts for approximately 7 minutes or until tender. (If the gravy becomes too thick, add a little of the sprout juice.) Season the gravy with salt and pepper.
Serve the chicken with gravy, carrots, and sprouts.
Makes 4 servings
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| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1657 kj |
| Calories | 396 kcal |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 9 g |
| Total Protein | 45 g |
| Fibre | 7 g |
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