Simple Sunday Chicken

Updated at: Thu, 17 Aug 2023 04:47:19 GMT

Step 1

Preheat the oven to 180C. Pierce lemon in several places. Put inside cavity of chicken along with a few sprigs of rosemary and half the bulb of garlic. Pour 2 tbsp of olive oil over the chicken, season well with salt and pepper, then massage into the skin. Roast covered for 1 hour, then remove foil and cook for remaining time (according to weight).

Step 2

Place potatoes in large pan of salted boiling water. Bring to boil and then cook for 5 mins. Drain, shake to rough up the edges and leave to steam dry. Meanwhile, heat remaining 3 tbsps oil in a deep roasting tin. When piping hot, tip in the potatoes and coat well with the oil. Break up the remaining cloves of garlic and add to the pan with a pinch of coarse sea salt and a few more sprigs of rosemary. Roast until crisp and golden, turning potatoes occasionally.

Step 3

Add carrots to roasting tray with oil and season well. Roast for 20 mins, then toss in balsamic vinegar and cook for further 15 mins.

Step 4

Parboil broccoli for 2 mins, then drain and cool in ice water. Heat some oil or butter, then add 1 tsp of minced garlic. Add broccoli and lemon zest and heat through. Squeeze over half lemon juice before serving.

Step 5

Cook peas according to pack instructions. Just before serving, stir through mint sauce and a tsp of remaining lemon juice.

Step 6

Whilst chicken is resting, drain the juices into a small saucepan. Slake 1 heaped tbsp of cornflour with water and add to pan. Mix 300ml of boiling water with the stock cube and add to pan. Bring to boil and stir until thickened. If desired add 1 tsp honey and 1 tsp of Worcestershire sauce for extra flavour.

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