Chicken Dinner

£4 per serving, Ross 10, Lisa 10

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat both ovens to 190°C.

Step 2

**Make sure to time things correctly so that the chicken is ready 15 minutes before everything else, as it need to rest before being carved.**

Step 3

Chop onion and lemon and stuff inside chicken, then add the 3 peeled garlic cloves and tie the legs together.

Step 4

Add all seasonings to the chicken and cover in olive oil. Rub in the seasoning making sure to cover all areas.

Step 5

Cut the base of the garlic bulb off and add to the roasting tray along with the chicken.

Step 6

Put the Chicken in the oven for the required time (90 mins avg).

Step 7

Get a large pan of salted water and bring to the boil.

Step 8

Peel and slice the potatoes into similar sizes and add to the boiled water, simmer for 12 minutes.

Step 9

Put the beef dripping in the oven to pre heat.

Step 10

When the potatoes are done drain and shake, then leave to air dry for 5 minutes on a tray.

Step 11

Now add the potatoes to the beef dripping tray and toss each one to make sure they are all coated with the beef dripping. Sprinkle with salt flakes.

Step 12

Put the potatoes in the oven on the top shelf for 50 minutes turning half way. When they are done too with rosemary to finish.

Step 13

Peel and slice the carrots and the parsnips, toss in olive oil and thyme and place on a tray in the oven for 35 minutes.

Step 14

Toss the asparagus in olive oil, salt and pepper, then cook in the oven for 20 minutes.

Step 15

Remove chicken from the oven when done and let it rest before carving.

Step 16

Make the stuffing mix and put in the oven for 10 minutes. Also add the Yorkshire puddings at this point.

Step 17

Remember to add rosemary to the roasties once done and toss.

Step 18

Finally make gravy and serve.