Perfect Roast Chicken with Gravy

Ingredients

• 2 Onions, halved
• 2 Celery Sticks, halved
• 3 Carrots, halved
• 6 Garlic Cloves (not peeled)
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1.8kg-2kg Simply Better Inishowen Irish Chicken, at room temperature
• 2 Tbsp. Simply Better Expertly Blended Poultry Seasoning
• 1 Lemon, halved
• 50g Simply Better Abernethy Sea Salted Butter, softened
• 2 Tbsp. Plain Flour
• 150ml Simply Better Riesling Aus Der Steillage
• 1 Carton Simply Better Irish Made Slow Cooked Bone Broth
• 1 Heaped Tsp. Simply Better Handmade Cumberland & Port Sauce
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Simply Better Jersey Cream Mashed Potatoes mixed with Cavolo Nero and Spring Onions (Colcannon), to serve (optional)

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Scatter the vegetables over the base of a roasting tin. Tuck in the garlic and bacon lardons and then drizzle over half of the oil. Season generously.
2. Melt the butter, add the seasoning and grated lemon zest and mix well. Brush the chicken all over with the seasoned melted butter then stuff with the lemon halves. Sit the chicken on top of the vegetables. Pour some water into the tin and place in the oven and leave undisturbed for 40 minutes per kg plus 20 minutes extra until the chicken is cooked through and golden brown. To check that it is fully cooked, pierce the thigh with a skewer – the juices should run clear.
3. Remove the chicken from the oven. Transfer it to a plate and cover loosely with tin foil, then leave to rest for 15 minutes. Put the roasting tin directly on the hob and sprinkle over the flour, then cook for 1-2 minutes, stirring. Pour in the wine and use to deglaze the tin, then stir in the bone broth and mash the vegetables with a potato masher. Stir in the Cumberland & port sauce and boil to reduce to a gravy consistency, then season to taste and strain into a gravy jug.
4. Meanwhile, carve the rested chicken into portions and arrange on plates with the Colcannon, if liked. Serve the gravy to the table so everyone can help themselves.