BannerFree Meat Delivery - click for more details

Search

Search*
search

Most Popular Articles

News

At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

Number of news items returned: 1 to 15 records of 49

How to cook Osso Bucco

(2995 views)

Serves 4 Prep time: 20 minutes Cooking time: up to 3 hours Ingredients ½ cup plain flour ¼ tsp salt ¼ tsp ground white pepper 4 ...

Jason & Jiah Completing apprenticeship

(2969 views)

A BIG congratulations to Jason and Jiah for completing their apprenticeships last week. Since they have joined our team they ...

Pea & Ham soup

(2828 views)

  Makes about 3 litres Prep time: 15 minutes Cooking time: 3 hours Our all-time go-to winter warmer is pea and ham.Even though ...

How to cook Roast Lamb

(2808 views)

Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas. SERVES 6 Ingredients 1.8kg leg of ...

Classic Roast Chicken

(2804 views)

Ingredients 50g butter, softened 1 clove garlic, crushed no20 whole chicken 3 medium (500g) brushed potatoes (sebago), peeled and quartered lengthwise 3 medium (320g) carrots, halved ...

How to cook the perfect steak!

(2775 views)

Hooking into a perfectly cooked steak is a treat that is easy to perfect from your own home kitchen. Whether ...

Summer Chicken Burger

(2764 views)

These grilled chicken sandwiches are mouthwatering! Great for backyard get-togethers PREP 15 mins  COOK  15 mins  READY IN 30 mins  Ingredients Original recipe ...

Traditional Meatloaf

(2712 views)

The classic cheap and easy dinner, meatloaf is satisfying and full of flavour. Also it doesn't take at all long ...

Mustang News

(2712 views)

Unfortunately A-grade went down to Byron Bay on the weekend 30-32. It was a tough game only to get beaten ...

About Leanne

(2686 views)

What do you like about working at Sunnyside Meats? The staff are great to work with and we have a lot ...

About Jiah

(2627 views)

What do you like about working at Sunnyside Meats? Working with great group of people, meeting and interacting with the customers. ...

About Jason

(2608 views)

What do you like about working at Sunnyside Meats? A great team to work with, good boss, happy workplace, convenient and ...

About Mat

(2574 views)

What do you like about working at Sunnyside Meats? Excellent team to work with especially Ronnie, great experience and friendly customers What ...

About Ron

(2535 views)

What do you like about working at Sunnyside Meats? A great crew to work with. What are your interests out of work? Favourite ...

Congrats Mat & Mikaela

(2498 views)

Congratulations Mat and Mikaela from everyone at Sunnyside Meats on the birth of their daughter Madeleine Charlee Spark born at ...

RSS FeedRSS
Image 1 for Classic Roast Chicken

Classic Roast Chicken

Ingredients

  • 50g butter, softened
  • 1 clove garlic, crushed
  • no20 whole chicken
  • 3 medium (500g) brushed potatoes (sebago), peeled and quartered lengthwise
  • 3 medium (320g) carrots, halved lengthways, then halved crossways
  • 2 medium (285g) white onions,
  • cut into wedges
  • 1 tablespoon olive oil

Gravy

  • 1 tablespoon plain flour
  • 1½ cups (375ml) salt-reduced chicken stock

Method

  1. Preheat oven to 220°C (200°C fan-forced). Combine butter and garlic in a small bowl. Season well with salt and freshly ground black pepper. Rinse the chicken under cold water; pat dry inside and out with absorbent paper. Starting from the neck end of the breast, carefully separate the skin from the flesh of the chicken without tearing the skin. Use your fingers to spread the garlic butter evenly under the skin to cover the chicken breast. Tie the legs together with kitchen string.
  2. Combine vegetables and oil in flameproof baking dish. Toss to coat vegetables in oil. Season with salt and freshly ground black pepper. Move the vegetables to the outside of the dish and place the chicken in the centre, breast-side down. Roast for 30 minutes. Turn chicken breast-side up, turn vegetables, baste both with pan juices. Roast for a further 45 minutes, basting once more during cooking.
  3. To test if chicken is cooked, pierce in the thickest part of the thigh with a skewer. If the juices run clear, its cooked, if they’re a little pink, return to oven for 5-10 minutes; then test again. Transfer chicken and vegetables to serving dish; cover with foil.

Gravy

  1. Pour pan juices from baking dish into a small jug. Discard fat from surface of the pan juices; reserve juices. Sprinkle flour into same baking dish and cook, stirring, until well browned. Gradually add reserved pan juices and stock, stirring with a wire whisk until gravy boils and thickens. Strain gravy into a jug.

Serve with vegetables and Gravy.