Traditional Roast Chicken Dinner

05/09/2012 21:37


Serves 6

2.25 Kg / 5lb chicken - remove string & giblets
55g/2oz butter
1 lemon, quartered
2 tbsp chopped fresh lemon thyme
sea salt & black pepper
1 tbsp plain flour
600ml / 1pt chicken stock

Preheat the oven 220C/ 425F/Gas Mark 7
Make sure the chicken is clean, wiping it inside out with kitchen paper, and place into a roasting tin. In a bowl, soften the butter with a fork and mix in the thyme, season well with salt & freshly ground black pepper. Butter the chicken all over with the herb butter, inside and out. Place the lemon quarters inside the chicken cavity.

Pop the chicken into the preheated oven and roast 20 minutes, then reduce the oven temperature to 190C/375F/Gas Mark 5, and roast for a further 1 1/4 hours, basting frequently. Covering with foil if the skin begins too brown to much.

Test the chicken is cooked by piercing the thickest part of the leg with a skewer, making sure the juices run clear. Remove the chicken from the tin and transfer to a warmed serving plate, covering loosely with foil. Leave to rest for 10-15 minutes before carving.

Place the roasting tin on top of the stove and bubble the pan juices gently over a low heat.
Sprinkle in the flour and stir well. Slowly add the stock and bring to the boil. Season and simmer for 2 minutes. Transfer to a gravy boat to serve with the chicken.

 Serves 4-6


Heat the oven to 200C, Put 1kg of Potatoes that have been peeled and cut into chunks into a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 10 minutes or until almost cooked, then drain and allow to dry out. Shake well to "roughen up" the potatoes for extra crunchy outsides. Pour 6 tbsps of Sunflower oil into a large roasting tin and heat it in the oven for 5 minutes until very hot, remove from oven and spoon in the potatoes, coating in the oil. Season with salt and ground black pepper. Roast the potatoes in oven for 40-50 minutes, turning a couple of times until they're golden and crispy.


1 onion, peeled and finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g/3oz fresh white breadcrumbs
salt and pepper
1 egg, beaten

Over a low heat, fry the onion in the oil, until soft but not coloured.
In a bowl, mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together. Roll the mixture into small individual stuffing balls. Put into a greased baking dish and cook at 180C for about 30 minutes.


Boil 400g of green beans in salted water, until cooked, drain well.
Meanwhile, in a large frying pan melt 30g butter, add 1 garlic clove, finely chopped, 40g flaked almonds, a squeeze of orange juice and the cooked green beans. Toss until well coated and heated through and the almonds are golden. Season and serve.

Serves 6

750g carrots, peeled & halved lenghways
400g baby shallots, peeled
25g butter
1 tbsp light muscovado sugar
Pinch cinnamon
Olive oil

Heat the oven 200C/ 400F/ Gas Mark 6

In a roasting tin, drizzle the shallots with a 1 tbsp of olive oil and roast for 15 minutes. Add the carrots, a little more olive oil, and the butter.  Pop in the oven to roast for further 30 minutes, until the carrots are tender. Mix in the sugar and cinnamon and return to oven for around 5 minutes to glaze.


Spiced Pear Crumble