The ColleysFamily recipe collection
Roast chicken with potatoes, carrots and peas

Week 1 - Saturday

Traditional Roast Chicken Dinner

with roast potatoes, vegetables, stuffing and gravy

A dependable roast chicken dinner with crisp potatoes, carrots, peas, stuffing and proper gravy for a relaxed family weekend meal.

Serves6
Prep25 mins
Cook105 mins
LevelMedium

Method

  1. Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 200C/180C fan.

  2. Put the chicken in a roasting tin. Rub with the olive oil and butter, season well, then put the lemon halves and thyme inside the cavity.

  3. Roast for about 1 hour 25 minutes, or until the thickest part of the thigh reaches at least 75C and the juices run clear. Rest loosely covered for 20 minutes before carving.

  4. While the chicken roasts, parboil the potatoes for 8-10 minutes. Drain, shake them in the pan to roughen the edges, then roast in hot oil or goose fat for about 1 hour, turning once or twice.

  5. Cook the stuffing according to the packet instructions. Steam or boil the carrots until tender and cook the peas for 3-4 minutes just before serving.

  6. For the gravy, spoon most of the fat from the chicken roasting tin. Put the tin over a low heat, stir in the flour and cook for 1 minute. Gradually whisk in the stock, scraping up the roasting juices, then simmer until thickened. Strain if you prefer a smooth gravy.

  7. Carve the rested chicken and serve with roast potatoes, carrots, peas, stuffing and gravy.

Family DinnersTwo-Week Meal Plan

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Traditional Roast Chicken Dinner

with roast potatoes, vegetables, stuffing and gravy

Serves 6Prep 25 minsCook 105 minsMedium

Ingredients

  • 1 whole chicken, about 1.8kg
  • 1 tbsp olive oil
  • 30g softened butter
  • 1 lemon, halved
  • 4 sprigs thyme
  • Salt and black pepper
  • 1.5kg potatoes, peeled and cut into roast-sized pieces
  • 3 tbsp sunflower oil or 80g goose fat
  • 600g carrots, peeled and cut into batons
  • 400g frozen peas
  • 1 x 170g pack stuffing mix, made up according to the packet
  • 2 tbsp plain flour
  • 750ml chicken stock
Cook's noteResting the chicken keeps the meat juicier and gives you time to finish the vegetables and gravy. The exact roasting time depends on the size of the chicken, so use a thermometer where possible.

Method

  1. Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 200C/180C fan.
  2. Put the chicken in a roasting tin. Rub with the olive oil and butter, season well, then put the lemon halves and thyme inside the cavity.
  3. Roast for about 1 hour 25 minutes, or until the thickest part of the thigh reaches at least 75C and the juices run clear. Rest loosely covered for 20 minutes before carving.
  4. While the chicken roasts, parboil the potatoes for 8-10 minutes. Drain, shake them in the pan to roughen the edges, then roast in hot oil or goose fat for about 1 hour, turning once or twice.
  5. Cook the stuffing according to the packet instructions. Steam or boil the carrots until tender and cook the peas for 3-4 minutes just before serving.
  6. For the gravy, spoon most of the fat from the chicken roasting tin. Put the tin over a low heat, stir in the flour and cook for 1 minute. Gradually whisk in the stock, scraping up the roasting juices, then simmer until thickened. Strain if you prefer a smooth gravy.
  7. Carve the rested chicken and serve with roast potatoes, carrots, peas, stuffing and gravy.
Traditional Roast Chicken Dinner • The Colleys family recipe collectionServes 6