Mains
British
BritishRoast Chicken Dinner
A full roast chicken dinner with all the trimmings, taken from a simple value bird to a dry-brined free-range roast with proper gravy. The tiers differ in the quality of the chicken, the fat used and the depth of the gravy.
Nut-free
Dairy-free
Budget version
A value whole chicken with frozen veg and instant gravy granules.
Per serving£1.88
Total cost£7.50
Time1 hr 45 min
Ingredients for 4
- 1.5 kg value whole chicken
- 800 g potatoes , peeled and halved
- 3 tbsp vegetable oil
- 400 g frozen mixed vegetables
- 3 tbsp gravy granules
- 300 ml boiling water
- salt and pepper , to taste
Method
- Heat the oven to 200C. Rub the chicken with oil and season, then roast for about 90 minutes until the juices run clear.
- Parboil the potatoes for 8 minutes, drain, then roast in oil for around 50 minutes, turning once.
- Boil the frozen vegetables for 5 minutes and drain.
- Make the gravy by whisking the granules into boiling water.
- Rest the chicken for 10 minutes, then carve and serve with the potatoes, veg and gravy.
Equipment
- roasting tin
- saucepan
The three ways, side by side
Budget
A value whole chicken with frozen veg and instant gravy granules.
Better
A free-range chicken with goose-fat roast potatoes, fresh veg and a stock-based gravy.
Ultimate
A dry-brined corn-fed chicken with confit garlic, duck-fat roasties and a rich pan gravy finished with wine.
