All in one Roast Chicken
A 2.5-3kg British Free Range chicken
1 large onion, thickly sliced
1 unpeeled cloves garlic
1 pack sage, chopped
2 tbsp balsamic vinegar
150ml white wine or cold water
500g baby new potatoes
350g frozen roasting parsnips
Chicken gravy
1) preheat oven to 190c / gas mark 5. Calculate the cooking time for your chicken, according to weight and pack isntructions.
2) Place the oinon, garlic, balsamic vinegar, wine or water, in a large casserole or roasting tin. Place the chicken on to and season. Cover and roast for 1 hour approx.
3) Uncover and baste the chicken with juices. Arrange the potatoes round the chicken and toss with juices, then recover and continue cooking.
4) 40minutes before the end of cooking, place the parsnips on top of the potatoes and return to the oven and leave uncovered. Test the chicken to check it's cooked at the end of the cooking time. If the juices don't run clear it will need cooking longer. Tranfer to a serving dish.
5) For the gravy - you can boil the excess fat from the chicken and add the gravy (ready made or home made) to it and simmer until syrupy. Serve in a jug.
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