Roast chicken dinner

Ingredients

For 4 portions

• 🍗 1 whole chicken (raw, whole bird)
• 🥔 800g potato
• 🥕 3 medium carrots
• 🥦 300g broccoli
• 🏺 3 Tbsp olive oil
• 🧄 4 cloves garlic
• 🌿 1 Tsp thyme
• 🌾 1 Tbsp flour
• 🍗 1 cube chicken stock cube
• 🥤 300ml tap water
• 🧂 1 Tsp salt

Method

1. Preheat the oven to 200 °C. Pat the chicken dry and place in a roasting tin. Rub with 2 Tbsp of the olive oil, the smashed garlic cloves, thyme and salt. Roast for about 1 hour 20 minutes (or 20 minutes per 500 g plus 20 minutes extra) until the juices run clear when the thickest part of the thigh is pierced. Rest the chicken for 15 minutes under loose foil.
2. Meanwhile, cut the potatoes into chunks and the carrots into thick batons. Toss with the remaining oil and a pinch of salt. Add them to the oven for the last 45–50 minutes of the chicken’s cooking time, turning once, until golden and tender.
3. Steam or boil the broccoli until just tender (5–7 minutes).
4. For the gravy: pour off most of the fat from the roasting tin, leaving the juices. Place the tin over medium heat, stir in the flour and cook for 1 minute. Gradually add the water and crumbled stock cube, scraping up the browned bits. Simmer until thickened, then strain if preferred.
5. Carve the chicken and serve with the roast potatoes, carrots, broccoli and gravy.