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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