A simple roast chicken
Chickens were half price in Waitrose, so I picked one up for a Sunday roast. I cooked it simply in my standard way: heat the oven to 230C, put in the chicken, and reduce the heat to 180C. 20 minutes per 500g, plus 20 minutes. Check before the extra twenty minutes with a skewer – it doesn’t usually need that full twenty minutes.
I also cooked roast potatoes and parsnips alongside – starting them off in the fat that drained from the chicken, then removing them to a fresh tray when the juices began to pour out! I made a pan gravy at the end, using the fat and juice from the roasting tray, some flour, and the water from the other veg (broccoli and green beans.)
The chicken was beautifully moist, and didn’t really need the gravy – the potatoes and parsnips were crunchy too. An excellent and easy meal, and plenty of leftovers for lunch. Of course, I made stock too.