Roast Chicken, Potatoes & Mixed Vegetables

P1070611 copy.jpgServes 4, prep time 20 minutes, cooking time 45-50 minutes

1 large free-range chicken
2 tbsp olive oil
Rock salt
Fresh ground black pepper
15-20 small unpeeled potatoes
2 large lemons, 1 sliced
6 garlic crushed
1 handful chopped fresh rosemary

3 tbsp of cold water
2 tbsp of cornflour
1 ½ pints of chicken stock
1 vegetable stock cube
Juices from the roasting tray

Preheat the oven to 200 degrees. Wash and trim the chicken. Rub the chicken with oil, salt and black pepper. Place the chicken in a large roasting tray, lift the skin from the breast and slide in the lemon slices. Tuck the skin back under the chicken. Now push the garlic cloves, quartered lemon and rosemary into the chicken. Use cocktail sticks to hold the skin closed. Place the chicken in the oven for around 45-50 minutes. Meanwhile, bring a large pan of salted water to the boil and add the potatoes and two cloves of garlic. Cook for 10-12 minutes, then drain. Place the potatoes in the tray with the chicken and baste. Sprinkle with some more chopped rosemary and return to the oven. Now prepare the gravy, heat the chicken stock in a pan. In a cup mix the cornflour with cold water and pour into the pan. Crush in the vegetable cube and bring to the boil. When the gravy has thickened, remove from the heat and leave to one side. After 45 minutes check the chicken’s cooked by pushing a fork into the breast, if juices run clear it’s cooked. Ten minutes before the chicken’s done prepare some vegetables, (I’ve used some mixed seasonal vegetables). When the chicken is cooked remove it from the tray and place on a serving board. Remove the potatoes from the tray, stir the juices and stir into the gravy pan. Carve and serve with the roasted potatoes, vegetables and gravy.

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