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Roast Chicken with the Works

Roast Chicken with the Works

Another dead, dead easy meal to cook as the oven does most of the work for you.  Even cooking the veg is easy, the hardest part is just getting everything to finish at the same time.  But we'll show you how to do that too.

Note:  Obviously, you can change the vegetables-the ones I've put down here are just a guide.  It's also a lot easier if two of you make this.  Getting everything ready at the same time when you're on your own can be a challenge.

INGREDIENTS

Ingredients:
For the chicken:
1 free range chicken (giblets removed-look on the packaging or ask the butcher)
Block of butter (real butter, not margarine)
1/2 a lemon

Vegetables:
3 baking potatoes (peeled and cut into roast potato size chunks)
3 carrots (peeled and sliced)
bowl of peas (frozen will do)

Other stuff:
OXO gravy granules (not the OXO stock cubes)
bread sauce mix - (you'll need milk too to make the bread sauce.  See the packet for how much.)

OTHER INFO

For 4
Vegan: No
Vegetarian:  No
Cooking level:  Medium
Time to prepare: 2 hours (but most of this is the chicken cooking)

NUTRITIONAL INFO

PER MEAL
Calories 590
LOW Sugars 7.44g
LOW Fat 11.95g
LOW Saturates 3.61g
LOW Salt 0.67g
Add to Food Diaries

STEP 01

Turn the oven on to 200C

STEP 02

Take the chicken out of the wrapping and place it on a plastic chopping board. Keep raw meat separate from any cooked meat or vegetables.

STEP 03

Cut any strings or elastic bands off the legs. It's also a good idea to give the chicken a quick wash under a gently running tap of cold water. Don't drench the chicken, it just needs a quick rub to get rid of any dirt or whatever on the skin. Dry it off with a bit of kitchen roll. Don't use a towel as you'll contaminate it with raw meat, clean it with something you can throw away.

STEP 04

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Get your half a lemon and place it inside the chicken. This isn't essential, but gives the chicken a light lemony flavour.

STEP 05

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You can also brush or pour some melted butter over the chicken (put a knob of butter in a bowl and heat it in the microwave until it melts). Again, this isn't essential, but gives the skin a crispier taste to it.

STEP 06

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Once the oven is hot, put the chicken on a baking tray and put it on the middle shelf.

Now, just let it cook for 30 minutes.

STEP 07

After 30 minutes, fill a large saucepan with water and put it on the hob, full power, to boil.

STEP 08

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Once boiling, carefully drop in the chopped potatoes.

Leave them to boil for 10-15 minutes.

STEP 09

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After 10-15 minutes, drain the potatoes into a colander, shaking off the excess water. Get another baking tray and pour olive oil on it, making sure all of it is lightly coated in the oil. Pour the potatoes onto the baking tray, and give it a shake, coating the potatoes in the oil. When the potatoes are coated in the oil, this is what will make them nice and crispy.

Put the potatoes into the oven.

STEP 10

Wait for another 15 minutes

STEP 11

After 15 minutes, give the baking tray with the potatoes on a bit of a shake, making sure they all get coated in the oil.

STEP 12

Then get the saucepan again, fill it full of water again and place it on the hob, full power.

STEP 13

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Once boiling, drop in the carrots and peas.

After 15 minutes, it's time to check the chicken. It's been cooking for about an hour and a half now, so should be about ready. Carefully (using oven gloves or two tea towels) take the chicken out (still on the baking tray) and put it on a heatproof surface-a chopping board works well. Get a long knife and push the blade down into the thickest part of the meat. Lever the knife so you can see down into the hold you've created. You're looking for meat that's white and dry, not moist, in there. No blood and no pink meat. If the thickest part of the meat (ie. the most dense part and area of the chicken that's been cooked the least) is cooked, then we know the rest of the chicken is cooked. If it looks pink or moist , place it back in the oven for another 15 minutes.

STEP 14

Right, put the chicken to one side to cool slightly while we sort everything else out.

STEP 15

Flick the kettle on (for the gravy).

STEP 16

Follow the instructions on the back of the bread sauce mix to make the bread sauce. This usually takes about 10 minutes of stirring, so try and get someone else to sort this out while you do everything else.

STEP 17

Drain the carrots and peas into a colander, give it a shake and serve evenly between 4 plates. (A nice tip is to place the plates for 2 minutes into the hot oven-just to warm them up slightly).

STEP 18

Take the potatoes out of the oven and distribute them between four plates

STEP 19

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Next it's time to carve the chicken. It should be tender enough for you to pull the legs and wings off and put them on a separate plate. Then just cut strips of the chicken off, cutting the chicken lengthways (so the knife follows the length of the chicken). It doesn't really have to be neat, just cut it off into slices and split them between the four plates.

Once the kettle's boiled, follow the instructions on the box of OXO gravy granules to make the gravy-usually it's pour four big teaspoons into a jug and fill with about 150ml of boiling hot water, then stir.

STEP 20

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Serve the gravy in a jug, put the bread sauce mix onto each plate (or into a bowl in the middle) then serve and enjoy.

Note: if you've got any vegetables or chicken left over, don't throw them away- you can use them again. Try and cut all the meat off the chicken, and if you have any left, place it on a plate and leave it to one side to cool down to room temperature. (Put an upturned colander or some kitchen roll over it to stop any flies or other students nibbling at it.) Once at room temp, put in the fridge and you can use it again either in sandwiches or in a chicken curry with the left over veg-see the 'Skint' section.

IMPORTANT - PLEASE READ: studentcooking.tv (together with Campuslife and Starlogic) have no control over, or responsibility for the content, accuracy, reliability, relevance or safety of the Nutritional Information and/or the Intolerance Data (whether regarding each individual item of data or in combination with other individual items of data or with the Nutritional Databases or other third party data or information).

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