- 1½ kg chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 lemon, halved
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp dried mixed herbs
- 750g potatoes, chopped into roastie size
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- about 7 carrots, roughly 500g, each chopped into 2-3 chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 300ml chicken stock
- 1 tsp Marmite
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Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Spiced roast chicken
Swap herbs for 2 tsp harissa paste and leave out the spuds. Add stock and peas (no Marmite) with another 2 tsp harissa. Serve with couscous.
Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.
Chicken with roasted roots
Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.