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Roast dinner recipe

Roast dinner

Prep time
20 mins

Cooking time
90 mins

Effort
Medium effort

Serves
6

Ingredients

Method

  • 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

Nutritional information

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.

To add extra flavour, stuff the chicken with half an onion, half a lemon or a few garlic cloves.

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 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.

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.

Leftover chicken is so versatile! It goes brilliantly in a lunch sandwich or chicken and salad wrap, or you can use it in our four seasons pizza or spiced chicken and vegetable soup.

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