Roast Chicken Dinner

November 02, 2014

Often people can feel a little intimidated at the thought of cooking a Sunday Roast Dinner. It can turn into a nightmare if you don't organise yourself and get your timings right so that everything is ready at the right time. A traditional Sunday Roast dinner would usually be made up of a joint of meat, whether it be a whole chicken, leg of lamb, joint of beef or pork, along with roast potatoes, a selection of vegetables, and gravy. The beauty of having a roast dinner is that any leftovers

1 Whole chicken. Allow a 4lb bird for 4 persons
1 onion Sliced
2 Cloves Garlic
2 Tablespoons Tarragon or mixed herbs of your choice
Juice of 1 lemon plus remainder of lemon cut into pieces
salt and pepper
1 Tablespoon olive oil
The Gravy
2 Tablespoon cornflour / cornstarch or gravy thickener
1/2 quart or 500 ml of boiling water or better, use the water from the vegetables you have cooked.
1 chicken stock cube.
salt & pepper if needed.
Juices from the roasted chicken
The potatoes
Calculate roughly 2 medium sized potatoes per person.
The vegetables
Choose vegetables that you like and are in season. for example, broccoli, cauliflower, Brussel sprouts, carrots,cabbage etc. Whatever takes your fancy!

1. Turn oven on to 220C, 425F, Gas 7 2. Prepare the chicken. Give it a wash and remove any innards if necessary. Tidy the bird up. first, tuck the wings underneath so they're not exposed and get burnt. See...
See the full directions on my site

Nutritions

Calories
782

Sodium
442mg
18% DV

Fat
64g
99% DV

Protein
18g
37% DV

Carbs
11g
3% DV

Fiber
2g
11% DV

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