Roast chicken dinner recipe
Everyone thinks a roast takes a lot of effort but this recipe proves just how simple it can be. A bit of cooking time is all you need!
Prep: 20 mins
Cook: 90 mins
Serves 6
Ingredients
- 1 whole 2kg chicken
- 1.2kg potatoes, peeled and quartered
- 1 teaspoon vegetable oil
- 4 carrots, sliced
- 2 leeks, sliced
- half a savoy cabbage, sliced
- 150g frozen peas
- 4 teaspoons reduced-salt gravy granules
Method
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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 (or for the cooking time shown on the packaging).
Information:To add extra flavour, stuff the chicken with half an onion, half a lemon or a few garlic cloves before roasting.
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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.
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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.
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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.
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While the chicken is resting, make the gravy according to the pack instructions.
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Serve 150g of chicken per portion, without skin. Serve with the roast potatoes, vegetables and gravy.
Information: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.
