Easy roast chicken and vegetables

Easy roast chicken and vegetables

This is made possible by BBC Foods!


  • 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)


Before starting this dish, preheat the oven to 210C/190C Fan/Gas 6½.

  1. Put the potatoes, carrots and parsnips in a large bowl and toss with the oil, a little salt and lots of ground black pepper.

  2. Scatter the vegetables over a large roasting tin or baking tray.

    1. Make a gap in the middle for the chicken, and place breast-side up.

  3. Snip off the butcher’s string from the chicken and season with salt and ground black pepper.

  4. Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables.

  5. 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.

  6. 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.

    1. Transfer the vegetables to a large serving dish and keep warm.

  7. To make the gravy, pour the oil into a small saucepan and stir in the flour with a wooden spoon.

  8. Place over medium heat and slowly add the chicken stock, just a little at a time, stirring constantly.

  9. Add the soy sauce for a little extra colour and simmer gently for 3 mins, stirring occasionally.

    1. Season to taste with salt and pepper.

  10. Cook the peas according to the packet instructions in the microwave or on the hob and drain.

  11. Carve the chicken and serve with the roasted vegetables, peas and gravy.

Banner and Image Credit: BBC

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