Roast chicken dinner

Ingredients

  • 1 whole chicken
  • 800g potatoes
  • 300g carrots
  • 300g peas
  • 300g parsnips
  • gravy

Method

  1. Season the chicken and roast on a wire rack over a roasting tin for 1½ hours, or until the meat juices run clear. When cooked, cover the chicken with foil and allow to rest for 20 minutes before carving. Peel and cut the potatoes and parsnips into large pieces. Place in a pan of water and bring to the boil. Drain well, toss in a little oil and roast in the oven with the chicken. The potatoes will take around 45 minutes and the parsnips around 30 minutes.
  2. Cut the carrots into small pieces and boil in water for five minutes. Add the peas and cook for a further three minutes.
  3. Carve the chicken and serve with the roast potatoes, parsnips,carrots and peas. Serve with gravy made up with boiling water and any juices that have come out of the chicken while it was resting.
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4 Serves 4 people
848
Calories
42%
12.6g
Sugar
14%
32.7g
Fat
47%
9.1g
Saturate
46%
0.9g
Salt
15%
of your Guideline Daily Amount (GDA)

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