Chicken Roast Dinner
This classic roast chicken dinner is a real favourite in our house - we make it most weeks, and it’s guaranteed to go down well with the whole family. This version keeps things simple and stress-free, with crispy roast potatoes, tender chicken, sweet carrots and creamy mashed sweet potato. It’s both comforting and nutritious.
Adding lemon and garlic to the chicken gives it extra flavour and helps create a really tasty gravy using the pan juices. Serve with our homemade Yorkshires for the perfect Sunday dinner.
4 Servings 105 Minutes
Ingredients
- Butter - 1 tbsp
- Black Pepper - 1 tsp
- Chicken Gravy - 1 pint
- Garlic Granules - 1 tsp
- Olive Oil - 3 tbsp
- Onion Powder - 1 tsp
- Salt - 2 tsp
- Brown Onion - 1
- Carrots - 5
- Garlic Clove - 3
- Lemon - 1/2
- Maris Piper Potatoes - 1 kg
- Sweet Potato - 2
- Whole Chicken - 1
Method
- Preheat the oven to 200°C (fan 180°C). Slice the onion and add to the base of a roasting tray and place the chicken on top. Put the lemon and garlic cloves inside the cavity, drizzle with a little oil and season well with salt and pepper.
- Cook the chicken for 1 hour 15 minutes – 1 hour 30 minutes, depending on size, until cooked through and the juices run clear.
- While the chicken is roasting, parboil the potatoes in salted water for 8–10 minutes, then drain and shake them in the pan to rough up the edges.
- Meanwhile, add the olive oil to a roasting dish and place in the oven for 5 minutes to heat up.
- Add the potatoes to a tray with hot oil. Season with salt, pepper, onion powder and garlic granules, then toss to coat. Roast for 45–60 minutes, turning halfway, until golden and crispy.
- Boil or steam the carrots for 15 minutes until tender.
- Boil the sweet potatoes in a pan of water for 15–20 minutes until soft. Add a whole garlic clove (skin on) to the water while they cook. Drain well, then remove the garlic, peel off the skin and mash it into the sweet potatoes. Add a knob of butter, season with salt and pepper, and mash until smooth.
- Once cooked, let the chicken rest for 10–15 minutes before carving. Pour the chicken juices into a jug.
- Prepare the gravy using boiling water, then stir in a little of the chicken juices (skim off any excess fat first) for extra flavour.
- Serve everything together with plenty of gravy and don’t forget the Yorkshire puddings.
Hints and Tips
If you want to get ahead, you can prep the veg for this meal earlier in the day and leave it in a pan of cold water until you are ready to start cooking.