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Lemon Roast Chicken with new potatoes and vegetables

Prep Time: 20 minutes Cook Time: 1 hour 45 minutes Serves: 4-6 people

Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Servings:4-6
Preparation Time:20
Cooking Time:1 hour 45 minutes
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Ingredients

  • 1 chicken
  • 1 Lemon
  • 500 grams New potatoes
  • 6 garlic cloves crushed
  • 4 carrots cut into chunky sticks
  • 1 Broccoli head Cut into florets
  • 1 tablespoon olive oil
  • 1 Lemon
  • Handful Fresh Rosemary
  • Handful Fresh Thyme
  • 1 tablespoon Flour
  • 250-300 milliliters chicken stock
  • Pinch salt and pepper

Method

  1. Preheat the oven to 200C/400F/Gas6.
  2. Put the chicken in a large roasting tin.
  3. Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
  4. Rub a little olive oil over the chicken and season with salt and pepper.
  5. Place the chicken into the hot oven and cook for 30 minutes.
  6. Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
  7. After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
  8. After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
  9. Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
  10. To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
  11. Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
  12. Steam the broccoli florets for 10 minutes.
  13. Serve the chicken with the potatoes, carrots and broccoli and a little gravy.