|1.7kg whole chicken||¼ cup olive oil|
|600g potatoes, peeled, chopped||2 tablespoons plain flour|
|500g butternut pumpkin, peeled, diced||2 cups Campbell’s Real Stock – Chicken|
|1 teaspoon smoked paprika|
Preheat Bosch oven to 4D hot air, 200C.
Pat chicken dry with absorbent kitchen paper. Place in large, greased flameproof roasting pan. Place potato and pumpkin around chicken. Drizzle chicken and vegetables with oil, then sprinkle with paprika. Season with salt and pepper.
Insert probe into the thickest part of the chicken. Set a core temperature of 73C. Press start. Oven will beep when it has reached core temperature.
Transfer chicken and vegetables to a serving plate. Cover to keep warm.
Place pan over a medium heat. Add flour. Cook, stirring for 1 minute. Gradually add Campbell’s Real Stock – Chicken, whisking until combined. Bring to boil. Simmer, stirring occasionally, for about 4 to 5 minutes, or until thickened slightly.
Serve chicken and vegetables with gravy.