Ingredients (serves 2):
* 1 whole chicken (We only ate half - think of the yummy leftovers!)
* 1 large potato
* 1 carrot
* 1 broccoli
* 1 cauliflower
* 2 parsnips
* Gravy granules
* 1 lemon
* Olive oil
* Rosemary
Instructions:
Preheat your oven to 250c. Peel your carrot, potato and parsnips and dice up ready to cook. Pop the peel in the bottom of a roasting dish. Place your chicken on top, put a lemon inside (this makes it taste so good!) and drizzle a bit of olive oil on the top. Season with a little salt and pop in the oven for 30 minutes.
After 30 minutes, the chicken should have begun to brown on top. Take it out of the oven, add a good sprinkling of rosemary on top and a little more olive oil. Lower the temperature to 200c before popping the chicken back in the oven for an hour.
You can now start on making your roast potatoes. Add the diced potatoes into a pan of water with a pinch of salt, and bring to the boil. Boil for around 10 minutes, before draining and oiling them up to go in the oven! These will take 35-40 minutes to cook.
Once your potatoes are in the oven, it's time to prepare the parsnips! Add these to a pan of water and bring to the boil. Boil for 5 minutes, and drain them. Take the tray of potatoes out of the oven and add the parsnips to them. Pop back in the oven for 20-25 minutes while you prepare the veg!
Take your chopped broccoli, cauliflower and carrots and place them in a pan of water. Bring them to the boil and boil for 5 minutes. Drain them and then add them to the tray of potatoes and parsnips and place back in the oven for 15 minutes.
Once your chicken is ready, carve up the meat and use the juices in the tray to add flavour to the gravy. Make a batch of gravy using the gravy granules and boiling water and mix together in a pan. Add the juices and trimmings to the pan and simmer for a few minutes. Use a sieve to separate the trimmings from the gravy.
Once all your veggies are ready, serve up your roast chicken dinner with a generous helping of gravy!
#TaDah
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