Everybody loves roast chicken – and this one is super. Serve with silky smooth Agria mash and cheeky Marmite gravy.
- 1 size 16-20 free-range chicken
- 1 large onion
- 2 tbsp olive oil
- 4 cloves garlic, sliced
- 1 tsp smoked salt
- 1 tbsp fresh thyme leaves
- 330ml bottle apple cider
- 1 tbsp honey
- 1 tbsp cornflour
- ¼ cup water
- 1-2 tsp Marmite or Vegemite
1 Preheat the oven to 175ºC. Line a deep, medium roasting pan with baking paper. Rinse and pat the chicken dry. Place the whole onion in the stuffing cavity of the chicken and tie the legs together with string.
2 Rub the skin with the oil, sliced garlic, salt and fresh thyme and place the chicken in the roasting tray. Pour the cider and honey around the chicken and roast for 45-50 minutes, basting 3-4 times with the pan juices until the chicken is golden and juices run clear when pieced in the thigh. Allow to rest.
3 To make the gravy, pour off the juices into a small saucepan (you should have about a cup. If not, make it up with chicken stock or water). Combine the cornflour and water, and then mix in the Marmite/Vegemite. Pour into the hot chicken stock and simmer for 2 minutes until thickened. Season with pepper.