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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roast chicken and all the trimmings Recipe. Enjoy our collection of quick & easy recipes and learn how to make Roast chicken and all the trimmings.
Takes: 15 mins to prepare and 1 hr 20 mins to cook
whole, medium-sized chicken
90ml olive oil
1 whole bulb garlic
45g sage and onion stuffing mix
300g frozen sliced green beans
30g chicken flavour gravy granules
freshly ground black pepper
Preheat the oven to Gas 6, 200°C, fan 180°C. Place the chicken in a roasting tin, rub the skin all over with 30ml of the olive oil. Grate the lemon zest then cut the lemon in half and push inside the chicken along with the bulb of garlic. Season the chicken with plenty of salt and ground black pepper and sprinkle over the lemon zest.
Place it breast side down in the roasting tin then roast for 1hr 10mins. Place a roasting tin in the oven to preheat below the chicken.
Cut the potatoes into large even-sized chunks then place them in a large pan of cold water and bring to the boil. Boil for 4mins. Then drain and return to the pan. Shake the pan to rough up the potato edges.
Pour the rest of the olive oil in the hot roasting tin, swirl to coat the sides the tip in the potatoes and turn them until they are coated in the hot oil. Roast along side the chicken for 40mins.
Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions. Leave to stand before rolling into 8 walnut sized balls. Add these to the roast potato tin and roast both for 20mins.
Prepare the vegetables cutting the carrots into batons and the broccoli into florets and placing them in separate pans. Fill the kettle with water and put on to boil.
About 10 mins before the chicken is cooked, pour hot water from the kettle over the carrots and cook them for 5mins or until tender. Drain the water and pour it over the broccoli, cook this for 5mins or until tender. Finally place the beans in a pan and pour the water from the broccoli pan over them, boil for 3 mins. Drain the beans, reserving the vegetable cooking water into a measuring jug, make up to 600ml if necessary.
Whilst the vegetables cook, remove the chicken from the oven and transfer to a carving plate, cover with foil and leave to rest for 10 mins. Transfer the potatoes and stuffing balls and vegetables in serving dishes and keep warm.
Remove the chicken from the roasting tin and spoon off any excess fat, pour the vegetable water into the roasting tin, bring to the boil, stirring to scrape up all the cooking juices. Whisk in the gravy granules and cook for 1 min. Pour into a gravy boat. Carve the chicken and serve.
More Chicken Recipes:
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Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
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