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Roast chicken dinner

This effortless roast chicken dinner is so easy that even the most inexperienced cooks can give it a go. Serve with lashings of gravy, roast potatoes and Yorkshire puddings.

20 minutes
1 hour 35 minutes
4 people
What you'll need
  • 1.5kg chicken
  • 450g carrots, peeled and chopped
  • 500g potatoes, chopped
  • 1 onion, chopped
  • 1 lemon, halved
  • 250ml chicken stock
  • 1 tbsp plain flour
Method
Step 1

Heat your oven to 180C/160 fan/gas mark 4.

Step 2

Put the vegetables in a roasting tin, leaving room for the chicken.

Step 3

Season the chicken with salt and pepper, and stuff it with the lemon halves.

Step 4

Place the chicken on the vegetables, smothering with butter, and drizzling everything with oil. Place in the oven for 1 hour, 25 minutes.

Step 5

Remove the chicken from the roasting tin, and let it rest for approximately 10 minutes. Pour all roasting juice into a saucepan.

Step 6

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.

Step 7

Carve the chicken and serve.

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