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
Better version
A free-range chicken with goose-fat roast potatoes, fresh veg and a stock-based gravy.
Per serving£3.38
Total cost£13.50
Time2 hr
Ingredients for 4
- 1.5 kg free-range whole chicken
- 1 lemon , halved
- 1000 g Maris Piper potatoes , peeled and chunked
- 4 tbsp goose fat
- 400 g carrots , batoned
- 200 g tenderstem broccoli
- 4 fresh thyme sprigs
- Gravy
- 1 tbsp plain flour
- 400 ml chicken stock
Method
- Heat the oven to 200C. Stuff the chicken cavity with the lemon and thyme, season the skin and roast for about 95 minutes.
- Parboil the potatoes for 10 minutes, drain and shake to roughen the edges, then roast in hot goose fat for 50 minutes until crisp.
- Roast the carrots alongside, and steam the broccoli for 4 minutes near the end.
- Rest the chicken, then make a gravy by stirring flour into the roasting juices and whisking in the stock until smooth.
- Carve the chicken and serve with the crisp potatoes, veg and gravy.
Equipment
- roasting tin
- saucepan
- steamer
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.
