Roast dinner recipe
Prep time
20 mins
Cooking time
90 mins
Effort
Medium effort
Serves
6
- 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
1
Preheat the oven to 190C/170C fan/gas mark 5. Put the chicken into a large roasting tin and roast in the centre of the oven for 90 minutes.
2
Put the potatoes into a separate roasting tin and add the oil. Toss to coat, then roast on the oven shelf above the chicken for 60 minutes, turning after 30 minutes.
3
Start to cook the vegetables when the chicken is almost done. The carrots will take 10 to 15 minutes. The leeks, cabbage and peas will take 5 to 8 minutes when cooked together in a covered saucepan with a small amount of boiling water.
4
Check that the chicken is completely cooked by piercing the thickest part of the leg with a sharp knife or skewer – the juices should be 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.
5
While the chicken is resting, make the gravy according to the pack instructions.
6
Serve 150g of chicken per portion, without skin. Serve with the roast potatoes, vegetables and gravy.
