If you’re looking for a dinner party recipe that’s hearty delicious and guaranteed to impress, this juicy Half Roast Chicken with rich beer gravy and tender roasted vegetables is a winner every time. Perfect for sharing with friends and family, this dish combines simple ingredients with a comforting twist: a warm pour of Dunkelweizen beer and chicken stock reduction.
Preparation and Cook Time:
- Total Time: About 1 hour 55 minutes
- Prep Time: 15 minutes
- Cooking Time: 1 hour 40 minutes
- Serves: 2 people
- Difficulty: Medium
Ingredients You’ll Need
- Cooking oil as needed
- 1 whole chicken with skin on rinsed and cleaned
- 2 to 3 onions quartered with skin on
- 1 bulb garlic cut in half skin on
- 4 to 5 carrots roughly chopped
- Half cup finely chopped celery
- 5 sprigs fresh thyme
- 250 ml Dunkelweizen beer left open to flatten for a couple of hours
- 2 cups chicken stock
- 3 tablespoons butter
- Sea salt to taste
Easy Method For Half Roast Chicken
- Preheat your oven to 220°C.
- Lightly oil a roasting tray and arrange the carrots celery onions garlic and thyme evenly at the bottom.
- Place your whole chicken on top of the veggies brush it with oil and sprinkle generously with sea salt.
- Roast for about 90 minutes or until the chicken juices run clear. Remove the chicken from the tray and let it rest to keep it tender.
- Pour the Dunkelweizen beer into the same tray turn your oven to its highest heat and let the liquid bubble for five minutes to pick up all the roasted flavours.
- Transfer everything from the tray into a saucepan add chicken stock and butter and simmer until the sauce thickens enough to coat the back of a spoon. Taste and adjust the seasoning as needed.
- Serve the succulent roast chicken with your favourite buttery mashed potatoes and drizzle generously with the beer-infused gravy.
