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Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken in a roasting pan. Rub with olive oil, and season with salt and pepper. Roast for about 1 hour and 15 minutes, or until cooked through and juices run clear.
- While the chicken is roasting, parboil the potatoes in salted water for 10 minutes. Drain well.
- Place the parboiled potatoes in a roasting pan with vegetable oil, season with salt, and roast in the oven for about 45 minutes or until crispy and golden brown.
- Steam or boil the carrots, peas, and green beans until tender, about 5-10 minutes.
- Heat the gravy according to package instructions.
- If homemade, bake Yorkshire puddings 10 minutes before serving, or heat store-bought ones according to package instructions.
- Once the chicken is roasted, let it rest for 10 minutes before carving.
- Arrange the chicken slices, roasted potatoes, vegetables, and Yorkshire pudding on a plate. Pour the hot gravy over the top and serve immediately.
Chef’s Tips
- To enhance flavor, try adding herbs like rosemary or thyme to the chicken before roasting.
- Use the chicken drippings to make homemade gravy for an extra rich taste.
- If you prefer a vegetarian option, replace the chicken with a nut roast.
Nutrition (per serving)
Approximate: 650 calories, 40g protein, 60g carbs, 30g fat
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