Maggie’s Roast Chook with Roasted Vegetables

Remove the chook from the fridge approximately 1 hour prior to roasting to bring it to room temperature.

Preheat oven to 200°C.

In a bowl, mix together 50ml of Verjuice, 50 ml of Extra Virgin Olive Oil, sea salt and pepper. Brush this mixture over the chicken skin.

Cut kipfler potatoes in half lengthways and toss through remaining Extra Virgin Olive Oil.

Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek. Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and cut into rounds approximately 10cm in length.

Sit chook breast side up in a shallow sided baking dish along with the potatoes. Cover the breast with a strip of foil to protect it from drying out and place into the preheated oven on the middle shelf and cook for 30 minutes.

Reduce the oven to 180°C. Remove the foil strip and combine 100ml Verjuice and 125ml water in a jug, then carefully turn the chook over so the breasts are facing down and pour over the Verjuice mix. Add the potatoes, leeks and rosemary to the base of the baking tray and continue to cook for a further 30 minutes.

Remove from oven and pour over the remaining Verjuice. Turn the chook over so the breasts are facing up and cook for a further 10 minutes. Check that no pink juices run from the thickest part of the leg. Remove from the oven. Cover with foil and rest the chook for 20 minutes before serving.

Refrigerate cooking juices to separate fat. Remove fat and warm jus to pour over plated chook and roasted vegetables.

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