British
Roast chicken with vegetables
A whole roast chicken with crisp roast potatoes, carrots, broccoli and gravy, the Sunday dinner.
- Serves 5
- Prep 20 min
- Cook 1 h 30 min
- Total 1 h 50 min
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Ingredients
12 items · serves 5- 1.6 kg whole chicken
- 1.2 kg potatoes (floury, such as Maris Piper), peeled and halved
- 4 carrots, cut into batons
- 1 head broccoli, cut into florets
- 1 onion, quartered
- 1 lemon, halved
- 4 cloves garlic, bashed
- 20 g butter, softened
- 3 tbsp vegetable oil
- 4 tbsp gravy granules
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk, chicken · May contain: egg, soy, wheat, MSG (gravy / breading mix — check the label). Check product labels: brands differ.
Steps
6 steps- 1Heat the oven to 200 C (180 C fan). Put the lemon and garlic inside the chicken, rub the skin with the butter and season.
- 2Sit the chicken on the onion quarters in a roasting tin and roast for about an hour and twenty minutes (20 minutes per 500 g plus 20 minutes), until the juices run clear.
- 3Meanwhile parboil the potatoes for eight minutes, drain and shake to rough up the edges.
- 4Heat the oil in another tin in the oven, add the potatoes, turn to coat and roast for about fifty minutes, turning once, until crisp.
- 5Rest the chicken under foil for fifteen minutes while you boil the carrots and broccoli.
- 6Make the gravy with the tin juices and boiling water as the gravy packet says, carve the chicken and serve.