Roast Chicken with Lemon-Garlic Gravy (serves 4)
I love a good moist roast chicken with a nice crisp skin – it is a healthy kind of comfort food. Leftovers are good cold and the carcass makes a great stock. I put a whole Meyer lemon cut in half inside the cavity of the bird and pierced the lemon with a fork a couple of times. Next, I placed 4 cloves of garlic (skin removed and squashed with a knife) in the cavity. I put 4 cloves of garlic (minced) under the skin of the chicken breasts and then rubbed the chicken all over with olive oil and seasoned it with salt and freshly ground pepper and then sprinkled a pinch of herbes de provence all over. The gravy from the chicken is absolutely out of this world as the juices tipped out of the cavity add a deep garlicky lemon flavor. I find I can tolerate cornflour and used that to thicken the jus/gravy – otherwise try chickpea flour.
There is no real method to this recipe and cooking time will depend on the weight of the chicken.