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.
- 1.5kg chicken
- 450g carrots, peeled and chopped
- 500g potatoes, chopped
- 1 onion, chopped
- 1 lemon, halved
- 250ml chicken stock
- 1 tbsp plain flour
Heat your oven to 180C/160 fan/gas mark 4.
Put the vegetables in a roasting tin, 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.
Carve the chicken and serve.
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