Roasted Chicken With Vegetable Gravy

• 1 chicken about 1200 g
• salt
• pepper
• 1/2 lemon halved
• 1 onion cut into chunks
• 1 large carrot cut into chunks
• 2 sticks celery roughly chopped
• 1/2 head fennel roughly chopped
• 1/2 head garlic roughly chopped, no need to remove the envelope
• 3 3/8 tablespoons olive oil plus more for drizzling
• 1 3/4 pounds potatoes young, washed, cut into chunks
• 1 1/2 tablespoons dijon mustard
• 1 cup red wine
• 1 cup chicken stock
• chicken
• roasted chicken
• gravy vegetable

1. Rub the chicken cavities with salt and pepper and stuff the lemon quarters inside.
2. Put the vegetables, olive oil and garlic in a heavy roasting tin. Lay the chicken, breast-side down, on top of the vegetables. Season the chicken from the outside with salt and pepper, scatter over some more aniseed, then drizzle with a little olive oil.
3. Roast the chicken in an oven for 20 minutes at 180u0b0C.
4. Meanwhile, mix 1 tbs mustard with the remaining aniseed.
5. Remove the roasting tin from the oven, take the chicken out and smear with the mustard mixture. Add the potatoes to the pan, mix with the vegetables.
6. Return the chicken to the oven and roast for a further 40 minutes or until done.
7. Remove the chicken to a warm dish and cover.
8. Transfer vegetables from the pan to the skillet, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
9. Pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in the remaining mustard, season to taste and strain into a gravy boat.
10. Cut the chicken cut into smaller pieces; serve with sauce, new potatoes and green salad.

chicken, salt, pepper, lemon halved, onion, carrot, celery, head fennel, garlic, olive oil, potatoes, mustard, red wine, chicken stock, chicken, chicken, gravy vegetable

Taken from www.yummly.com/recipe/Roasted-Chicken-With-Vegetable-Gravy-1669075 (may not work)