Ingredients
For the roast chicken:
1/2 cup melted butter
1 large roast chicken about 1.5kg/3lb
1 tbsp Herbs de Provenance
2 bay leaves
2 shallots or small white onions skin-on and halved
4 or 5 baby carrots, frozen is fine
Schwartz Perfect Shake Chargrilled Chicken (optional)
225ml water
For the chicken gravy:
1 tbsp cornflour/cornstarch
1 tbsp water
dripping from chicken, fat skimmed off
water up to 250ml
salt
pepper
For the hassleback potatoes:
5 or 6 evenly sized potatoes
grapeseed oil
salt
For the spring vegetables:
1/4 cup butter
1/2 cup green beans
1 cup carrots
1 large leek, sliced
1 large spring onion/scallion, sliced diagonally
salt
pepper
Preparation
