Sunday Roast Chicken

Ingredients

• 1 whole chicken, about 1.8 kg
• 1.5 kg potatoes, peeled and quartered
• 1 butternut or pumpkin, in wedges
• 400 g green beans
• 500 ml + 2 Tbsp chicken stock and flour for gravy
• 80 g + 1 head + 1 + bunch butter, garlic, lemon and thyme
• 2 onions

Method

1. 1

   Rub the chicken with butter, salt, pepper and thyme; stuff with the lemon and garlic. Sit it on halved onions in a roasting tray.

2. 2

   Roast at 200 °C for 80–90 minutes until the juices run clear. Rest 15 minutes.

3. 3

   Par-boil the potatoes 8 minutes, rough them up, then roast in hot oil around the chicken for the last hour.

4. 4

   Roast the pumpkin wedges on a separate tray for 40 minutes. Blanch the beans.

5. 5

   Make the gravy from the tray juices, flour and stock; simmer until thick.

6. 6

   Carve and serve with everything at once.