- One whole 2kg chicken
- 1.2kg potatoes, peeled and quartered
- 1 tsp vegetable oil
- 4 carrots, sliced
- 2 leeks, sliced
- ½ savoy cabbage, sliced
- 150g frozen peas
- 4 tsp reduced-salt gravy granules
Check that the chicken is completely cooked by piercing the thickest part of the leg with a sharp knife or skewer – the juices should run clear if the chicken is done. Transfer to a carving board and cover the chicken with foil, allowing it to rest for 10 minutes before carving.
Serve 150g of chicken per portion, without skin. Serve with the roast potatoes, vegetables and gravy.