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Roast Chicken Dinner with Roast Potatoes

Golden roast chicken with crispy potatoes, carrots, greens and proper gravy.

Ingredients

• 1600 g whole chicken
• 1 lemon
• 1 onion
• 30 g butter
• 1000 g potatoes
• 3 tbsp olive oil
• 400 g carrots
• 300 g broccoli
• 1 tbsp cornflour
• 400 ml chicken stock

Method

1. Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 200C (180C fan).
2. Halve the lemon and onion and put them inside the chicken. Put it in a roasting tin, rub the skin with the butter and season well with salt and pepper.
3. Roast for about 1 hour 20 minutes, until the juices run clear when you pierce the thickest part of the thigh.
4. Meanwhile, peel and chop the potatoes. Parboil for 8 minutes, then drain and shake them in the colander to roughen the edges.
5. Toss the potatoes in the oil on a separate tray. Roast on a shelf above the chicken for 50 minutes, turning once.
6. Peel and chop the carrots and add them to the potato tray for the last 30 minutes.
7. When the chicken is done, cover it loosely with foil and rest for 15 minutes. Meanwhile, boil the broccoli for 4 to 5 minutes and drain.
8. For the gravy, pour the juices from the chicken tin into a pan, add the stock and simmer for 5 minutes. Mix the cornflour with a splash of cold water, stir it in and cook for 2 minutes until thickened.
9. Carve the chicken and serve with the potatoes, carrots, broccoli and gravy.