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    Roast Chicken with all the Trimmings

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    Roast Chicken with all the Trimmings

    • Preparation time: 15 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 4


    • 1 lemon
    • 1 medium (1.8kg) chicken
    • Sprig of thyme
    • 4 tbsp olive oil
    • Salt and pepper
    • 800g potatoes
    • 600g carrots
    • 800g parsnips
    • Plain flour for the gravy


    1. Preheat the oven to 200C/gas 6.
    2. Cut the lemon in half and place inside the chicken, with the thyme. Brush the bird with olive oil, season well with salt and pepper and put in a large oiled roasting tin. Loosely cover with foil. Cook for 45 minutes.
    3. Meanwhile, peel the potatoes and cut into chunks. Cook in boiling water for about 10 minutes until part-cooked. Drain, reserving the water for gravy. Peel the carrots and parsnips and cut into chunks. When the chicken's been cooking for 45 minutes, remove the foil and put the vegetables around the chicken, coating them in oil as you do so. Return to the oven for about 1 hour, or until the chicken's juices run clear when the thickest part of the thigh is pierced.
    4. To make gravy from the pan juices, remove the chicken and vegetables and set aside in a warm place. Add a little plain flour to the pan juices and stir over a gentle heat until thick and smooth. Gradually add the reserved potato water, stirring well between additions, until you have a rich, smooth gravy. Carve the chicken and serve with roasted vegetables and gravy.
    5. Any chicken leftovers can go into sandwiches.

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