Roast chicken
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Ingredients
- 2 tablespoons olive oil
- 6 carrots
- Salt and pepper
- 6 parsnips.
- 4 large potatoes
- 1 medium-sized (3-4lb) chicken
Method
Method - Chicken
- Preheat oven to 180C.
- Remove chicken from its plastic bag and dispose of straight away
- Place bird directly into a roasting tin with its breast-side up.
- Remove the bag of giblets from the cavity of the bird if there are any in. It should say on the packaging if giblets are included.
- Place the roasting tin on an oven rack in the middle part of the oven.
- Roast the chicken for 20 minutes for every pound in weight and 20 minutes over or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh
- Remove chicken from oven, cover loosely with foil and let rest 10 minutes before carving.
Method- Vegetables
- Wash, and peel the parsnips. Cut into sticks, each about 2 inches long and 1/4 inch thick.
- Wash, and peel the carrots. Cut into sticks, each about 2 inches long and 1/4 inch thick.
- Parboil the vegetables for 3 minutes.
- Drain the vegetables, spread in a roasting tin and drizzle with a small amount of olive oil.
- Roast the vegetables in the preheated oven for about 20 minutes, stirring occasionally.