Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Roast chicken
A classic roast of succulent chicken served with crispy potatoes and vegetables
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Ready in 2 hours 20 minutes
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Cooking time 2 hours
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Prep time 20 minutes
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Serves 4
Ingredients
- 1.35 kg whole chicken
- 1 tbsp olive oil
- 1.2 kg potatoes, roughly chopped and parboiled
- 250 g carrots, peeled and sliced
- 100 g frozen British garden peas
- 500 g frozen broccoli florets
- 1 tbsp plain flour
- 500 ml chicken stock (made from 1 stock cube)
Method
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1
Preheat the oven to 190ºC/ fan 170ºC/ gas 5. Put the chicken in a large roasting tin and brush with the oil. Cook for 30 minutes, then add the potatoes. Cook for a further 50 minutes, until the chicken is cooked through and the potatoes are golden brown and crisp. The chicken will be cooked through when the juices run clear.
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2
Transfer the chicken and potatoes to a serving dish and keep warm.
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3
Meanwhile, cook the carrots in a large pan of boiling water for about 8 minutes until almost tender, adding the peas and broccoli for the final 3-4 minutes.
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4
To make the gravy, pour off all but 2 tablespoons of chicken juices from the roasting pan. Stir the flour into the remaining chicken juices and cook on the hob for 1 minute. Remove from the heat and gradually add the stock. Return to the heat and bring to the boil, stirring. Serve the chicken with the roast potatoes, mixed vegetables and gravy.
