Roast Chicken Dinner - cooking recipe

Ingredients

1 tbsp flour
-1 None Roast Chicken Dinner
1-2 sprigs fresh tarragon or parsley
2 strips orange zest
1 (4 lb) whole chicken
2 tbsp butter
2 2/3 cups chicken stock
1/2 cup white wine
8 None potatoes, peeled, halved
None None vegetables of choice, to serve

Preparation

Preheat oven to 400\u00b0F.
Stuff chicken with herbs and orange zest. Season then truss. Rub butter over chicken then transfer to a roasting rack set inside a roasting pan, breast-side up. Pour 1/2 cup stock over top. Roast for 20 mins. Flip chicken over and baste. Reduce heat to 375\u00b0F and cook for another 50 mins, turning and basting chicken every 20 mins, and adding more stock, if necessary.
Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil for 5-7 mins. Drain.
Pour wine over chicken for final 10 mins of cooking, ensuring chicken is breast-side up to brown. Remove chicken from pan and discard twine. Keep chicken in a warm place. Add potatoes to baking pan and roast for 20-30 mins, or until golden and crisp.
To make the gravy, pour off all but 2 tbsp pan juices. Place over high heat. Add flour and stir for 2 mins, until light brown. Stir in remaining chicken stock and simmer for 5 mins to thicken. Season. Pour into a gravy boat.
Cut chicken into serving pieces and arrange on a warm serving dish. Serve with roast potatoes, vegetables of choice and gravy.