Simple Roast Chicken & Caramelised Onion Gravy

Enjoy a fuss free (but max flavour) Christmas with this simple roast chicken, bone broth and caramelised onion gravy, crushed sweet potato and a stone fruit and hazelnut salad.

Masterfully created by @cheftomwalton so you can spend less time in the kitchen, and more time with family , without having to sacrifice on flavour.

Serves 4

INGREDIENTS

1 size 12 free range chicken
3 tbsp olive oil
Sea salt, black pepper
2 cups white wine

4 medium sweet potato
½ jar GOOD SIDE Caramelised Onions
1 pouch GOOD BONES TO GO Chicken Broth
(or 250ml GOOD BONES Chicken Broth)

200g mixed salad leaves
2 peaches, cut into small wedges
½ cup toasted hazelnuts, crushed
3 tbsp GOOD Oil Mediterranean Dressing

METHOD

Preheat an oven to 220°C.

Brush the chicken with half the olive oil and season.

Toss the sweet potato in the remaining olive oil, season and place onto a lined baking tray.

Place the chicken onto a wire rack over a tray, pour in the wine and roast for 35 minutes. Until golden and the juices running clear.

Rest the chicken and drain the wine and juices into a small sauces pan. Add the onion and chicken broth, bring to the boil and reduce until slightly thickened. Adjust seasoning with salt and plenty of black pepper.

Scoop the potato out of its skin and lightly crush. Place into a bowl.

Toss the leaves, peach and hazelnuts with the Mediterranean dressing and a little seasoning. 

Serve the chicken hot,  with the sweet potato, gravy and the salad.