Prep Time:15 mins
Method
Chicken
- Preheat oven to 180˚C / 350°F / Gas mark 4
- Remove chicken from its wrapping and dispose of it straight away
- 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 bird directly into a roasting tin with its breast-side up
- 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 it rest for 10 minutes before carving
Vegetables and Potatoes
- Preheat oven to 180˚C / 350°F / Gas mark 4
- Wash, and peel the parsnips. Cut into sticks, each about 2 inches long and ¼ inch thick
- Wash, and peel the carrots. Cut into sticks, each about 2 inches long and ¼ inch thick
- Peel and cut potatoes into large pieces
- Parboil the vegetables and potatoes for 3 minutes
- Drain the vegetables and potatoes, spread in a roasting tin and drizzle with a small amount of olive oil
- Roast the vegetables and potatoes in the preheated oven for about 20 minutes, stirring occasionally