Roast Chicken Dinner

Method

1. 1

   Sit the chicken on a trivet of mixed vegetables, season well & rub with herbs, add a small amount of water to the tray.

2. 2

   Cover with foil & roast in a hot oven for 20 mins per 500g, plus 20 mins.

3. 3

   Cook until the juices run clear. Cook to the core temperature recommended by the food hygiene regulations

4. 4

   Roast the potatoes in a hot oven as per the on pack instructions

5. 5

   Make up the stuffing, roll into balls & bake as per the on pack instructions

6. 6

   Re-heat the Yorkshire Puddings as per the on pack instructions

7. 7

   Peel & cut the carrots into batons & cook in boiling salted water for 5 to 8 mins & drain well

8. 8

   Trim & cook the broccoli in boiling salted water for 4 to 5 mins & drain well

9. 9

   Make up the gravy & serve with slices of the meat, the potatoes, vegetables & the yorkshire puddings

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.