Roast dinner

Updated at: Thu, 17 Aug 2023 03:29:55 GMT

Step 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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

While the chicken is resting, make the gravy according to the pack instructions.

Step 7

Serve 150g of chicken per portion, without skin. Serve with the roast potatoes, vegetables and gravy.

Step 8

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

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