Sunday Chicken Roast

There's a perfectly good reason Sunday is classed as the lazy day of the week... On top of waking up late, staying in your sweats all day and having a big brunch, you've got a Sunday roast to look forward to and stuff your face with!

It is so hearty and comforting, and perfect to eat as a later lunch that will keep you going throughout the rest of the day as you do nothing :)

This recipe is a slightly simpler and healthier version for people who either live alone or in a small household and don't want to do the whole sha-bang, and is made using ingredients you will most likely find in your cupboards so you don't have all of the fresh herbs etc going to waste!

INGREDIENTS:

• 1 small corn fed whole chicken - washed, cleaned and drained.

• 4-5 carrots. - peeled and chopped into approx 2 inch long sticks

• 12 baby potatoes - keep the skin on

• 4-5 parsnips - peeled and quartered lengthways

• 3 sweet potatoes - peeled and chopped into large chunks

• rapeseed oil

• dried mixed herbs

• 1/3 cup maple syrup or honey

• 1/2 large lemon

• 1/2 onion

• a slab of butter

• 4-5 whole cloves (optional)

• onion gravy

RECIPE:

Preheat the oven to 200 degrees (180 degrees fan).

THE CHICKEN:

1. To prepare the chicken, ensure it is thoroughly washed and the inside is cleaned and drained. Once the chicken has dried, stuff it with the 1/2 lemon, 1/2 onion and cloves, and also sprinkle in some dried mixed herbs.

2. Next rub a generous amount of butter all over the chicken, rubbing it right into the skin - this will make the skin lovely and crispy. Follow with a sprinkle of dried mixed herbs all over the chicken and gently rub this in also.

3. Tie up the chicken to close the gap by the legs.

4. Place in a baking tray lined with foil (or a foil tray) and leave to a side.

BABY POTATOES:

1. Wash and pat dry the potatoes with the skin on.

2. Place in a baking tray lined with greaseproof paper (or foil if you don't have any).

3. Drizzle on a generous amount of rapeseed oil (approx 1/4 cup) and sprinkle in about 2-3 tablespoons of dried mixed herbs. Mix well into the potatoes until they are evenly coated and the leave to one side.

ROASTED VEG:

1. Place your chopped veg in a tray lined with greaseproof paper.

2. Drizzle on the maple syrup and approx 3 tablespoons of rapeseed oil (the oil will help it to crisp).

3. Mix well until everything is evenly coated and leave to one side.

COOKING EVERYTHING:

1. The chicken will take around 1hr 20 minutes to fully cook through so this should be placed in the oven first. Every half an hour, remove from the oven to quickly baste (this means pouring any juice formed back onto the chicken).

2. When there is about 45 minutes left for the chicken, place the potatoes and veg into the oven. At this point you may want to move the chicken on the bottom shelf for half an hour of this time to allow the veg an opportunity to cool and crisp. Ensure to turn these over every 20 minutes. The veg usually takes 45 minutes to cook but give it longer if you want it extra crispy.

3. Allow everything to cool slightly for 5-10 minutes. During this time you can prepare the gravy by following the instructions on the packaging.

4. Carefully slice the chicken using a sharp knife and a fork to hold it in place. Serve with the veg and top with a generous helping of gravy and enjoy!