Effortless Mother's Day roast chicken dinner
This feast is a Mother’s Day treat she’ll always remember - but don’t tell her how easy it is… oh, and it’ll feed 4!
- 1.5kg chicken
- 450g carrots, chopped
- 500g potatoes, chopped
- 1 onion, chopped
- 1 lemon, halved
- 250ml chicken stock
- 1 tbsp plain flour
Make space in the oven and heat it to 180C.
Cover a roasting tin with the vegetables, leaving room for the chicken.
Season the chicken with salt and pepper, and stuff it with the lemon halves.
Place the chicken on the vegetables, smothering with butter, and drizzling everything with oil. Place in the oven for 1 hour, 25 minutes.
Remove the chicken from the roasting tin, and let it rest for approximately 10 minutes. Pour all roasting juice into a saucepan.
Over a low heat, stir in the flour and stock until you have a thick sauce. Simmer this for two minutes whilst stirring. Strain the mixture into another pan, and simmer for a further two minutes.
Et voila - serve up to one happy mother!