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Ingredients
- 3 tbsp vegetable oil
- 800g/1lb 12oz potatoes, unpeeled and cut into roughly 3cm/1¼in chunks
- 4 medium carrots, peeled and cut in half lengthways
- 2 medium parsnips, peeled and cut in half lengthways
- 1 small whole chicken (around 1.3kg/2lb 14oz)
- 250g/9oz frozen peas
- salt and ground black pepper
For the gravy
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- 350ml/12fl oz hot chicken stock, made with 1 chicken stock cube
- ½ tsp soy sauce (preferably dark)
Method
Before starting this dish, preheat the oven to 210C/190C Fan/Gas 6½.
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Put the potatoes, carrots and parsnips in a large bowl and toss with the oil, a little salt and lots of ground black pepper.
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Scatter the vegetables over a large roasting tin or baking tray.
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Make a gap in the middle for the chicken, and place breast-side up.
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Snip off the butcher’s string from the chicken and season with salt and ground black pepper.
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Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables.
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Return to the oven for a further 40 minutes or until the chicken is thoroughly cooked and the juices run clear when the thickest part of the breast and thigh are pierced with a skewer or tip of a knife.
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Once the chicken is cooked, transfer to a board, cover with foil and a couple of tea towels to keep warm and rest for 10 minutes.
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Transfer the vegetables to a large serving dish and keep warm.
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To make the gravy, pour the oil into a small saucepan and stir in the flour with a wooden spoon.
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Place over medium heat and slowly add the chicken stock, just a little at a time, stirring constantly.
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Add the soy sauce for a little extra colour and simmer gently for 3 mins, stirring occasionally.
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Season to taste with salt and pepper.
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Cook the peas according to the packet instructions in the microwave or on the hob and drain.
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Carve the chicken and serve with the roasted vegetables, peas and gravy.
Banner and Image Credit: BBC
