Roast Chicken with Jerusalem Artichokes and Rosemary Gravy. Whole roasted garlic with delicious artichokes and a fragrant rosemary gravy take this roast chicken to another level entirely.
60g butter, softened
1 tbsp rosemary leaves,
1 tbsp sage leaves,
1.6kg whole chicken
olive oil, to drizzle
2 cups chicken stock
1kg Jerusalem artichokes, halved
4 rosemary, sprigs
4 sage sprigs
1 garlic bulb, halved
2 tbsp plain flour
Preheat the oven to 200°C. Combine butter, rosemary, sage, salt and freshly ground black pepper. Loosen the skin from the chicken breasts using your fingers. Being careful not to tear the skin, push the butter mixture under the skin.
Drizzle the chicken with oil and season with salt. Place in a large roasting tray, pour in half the chicken stock and roast for 30 minutes. Add artichokes, rosemary, sage and garlic to the pan. Drizzle with oil. Add more stock to the pan if needed and roast for a further 20 minutes.
Add muscatels and roast for a further 10 minutes or until chicken is cooked through and the artichokes are golden. Remove everything from the pan, leaving the juices and rosemary. Place the pan over a medium heat and add the flour. Cook, stirring, for 1 minute.
Slowly pour in the remaining chicken stock and bring to the boil. Stir and scrape the bottom of the pan for 3 minutes or until thickened. Strain through a fine sieve.
Serve the chicken with the jersualem artichokes, muscatels and rosemary gravy on the side.