Put the ✩ ingredients into a bag big enough to accommodate a whole chicken and mix well.
Put a whole chicken into the bag and remove the excess air. Tie with a elastic band tightly. Leave to stand for half to one day.
※Turn the bag over occasionally.
Smear the rock salt and black pepper onto the chicken and transfer it to an oven tray with the marinade.
※Truss the chicken legs with the breast side up.
※Cut the vegetables into a size of your liking.
Arrange the vegetables in the tray except the green beans. Brush the chicken and vegetables with olive oil. Pour in 200 ml of water and roast in a oven pre-heated to 220℃ for 70 minutes.
Just 5 minutes before finishing add the green beans!
Transfer the chicken and vegetables to a serving plate.
Put 200 ml of water, the ★ ingredients and the cooking juice from the chicken and cook down.
When the sauce is reduced to your liking the gravy is done!
Serve while hot.
Story Behind this Recipe
When I made this for the first time I really loved it. Since then I have made this many times and settled with this current recipe. It is easier than you think and its cost is quite reasonable. It looks great as well.
Tent the chicken with kitchen foil to prevent from browning the surface too much. You can use dried rosemary if you can't find fresh.