Need: I whole chicken, potatos, carrots, half bulb of garlic, half lemon, fresh Rosemary, Thyme, salt, pepper, small knob of butter, olive oil, broccoli, gravy

1.Preheat the oven to 200°C, put a pot of water onto boil.

2. Wash and pat dry the chicken, inside and out.

3. Salt and pepper the inside of the chicken, put in the lemon, garlic and either truss the legs with string or baking foil.

4. Rub butter under the skin, you may have to push your fingers firmly to seperate the skin.

5. Salt, pepper and olive oil the whole of the outside and place in your tray.

6. Turn the heat down to 180°C and roast for 80 mins.

7. Meanwhile wash and peel the potatos and carrots.

8. Boil the potatos for 5 mins until soft to touch, add the carrots for the last minute.

9. Drain the potatos and shake them up in the colander so you get some rough edges which will crisp nicely when in the oven. Leave to drain with the carrots so all the steam can evaporate.

10. Turn the chicken after 20 mins.

11. After 40 mins, put in the veg, drizzling over a little olive oil, seasoning with salt and pepper, and turning the chicken again.

12. After 60 mins, baste and turn the chicken, give the veg a little stir also turn the heat up to 220°C for the last 2o mins so you get a lovely crispy skin.

13. Take out the chicken and let it rest for 10 mins before you carve and enjoy. Put the plates in the oven whilst it’s still warm.

14. Make the gravy in the meantime using the drippings and your favourite gravy recipe.

15. Blanch the broccoli by placing in boiling water for 1-2 minutes and immediately putting in iced water for 30 seconds. Drain and and plate up!

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