Roast chicken dinner with all the trimmings

Name: Roast chicken dinner with all the trimmings
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 5 servings
Ingredients: 1 Whole chicken, about 1.6kg; 1 Lemons, halved, for inside the bird; 1 Onions, thickly sliced, to sit under the bird; 15 ml Vegetable oil; 2 g Dried thyme; 4 g Salt; 1 g Black pepper; 1500 g Potatoes, peeled and halved; 60 ml Vegetable oil; 400 g Carrots, cut into batons; 300 g Frozen peas; 100 g Breadcrumbs; 1 Onions, finely chopped; 3 g Dried sage; 40 g Butter; 8 Yorkshire puddings, frozen, or your own; 20 g Plain flour; 1 Chicken stock cubes, made up with 500ml hot water

A golden roast chicken with crunchy roast potatoes, carrots and peas, sage and onion stuffing balls, Yorkshire puddings and a jug of proper gravy. Leaves chicken and stock for the week.

Ingredients

1 Whole chicken, about 1.6kg
1 Lemons, halved, for inside the bird
1 Onions, thickly sliced, to sit under the bird
15 ml Vegetable oil
2 g Dried thyme
4 g Salt
1 g Black pepper
1500 g Potatoes, peeled and halved
60 ml Vegetable oil
400 g Carrots, cut into batons
300 g Frozen peas
100 g Breadcrumbs
1 Onions, finely chopped
3 g Dried sage
40 g Butter
8 Yorkshire puddings, frozen, or your own
20 g Plain flour
1 Chicken stock cubes, made up with 500ml hot water

Method

Heat the oven to 200°C (180°C fan). Push the lemon halves inside the chicken, sit it on the sliced onion in a roasting tin, rub with the oil, thyme, salt and pepper and roast for about 1 hour 20 minutes, until the juices run clear when the thigh is pierced.
When the chicken has an hour left, parboil the potatoes in salted water for 8 minutes, drain and shake them in the pan to rough up the edges.
Heat the oil in a second tin in the oven until shimmering, tip in the potatoes, turn them to coat and roast for 50 minutes, turning once.
Soften the chopped onion in the butter for 5 minutes, then mix with the breadcrumbs, sage and about 150ml boiling water. Roll into 10 balls and bake on a small tray for the last 25 minutes.
Lift the chicken onto a board, cover loosely with foil and rest for 20 minutes. Turn the oven up to 220°C (200°C fan) for the potatoes and pop the Yorkshire puddings in for the time on the packet.
Boil the carrots for 8 minutes, adding the peas for the last 3.
Spoon most of the fat off the roasting tin, set it over a low heat, stir the flour into the juices and onions, then whisk in the stock gradually and simmer for 5 minutes. Strain into a jug.
Carve the chicken and serve with everything on the table so people can help themselves. Save the carcass for the stock.