Recipes

Method

Chicken

1. Preheat oven to 180˚C / 350°F / Gas mark 4
2. Remove chicken from its wrapping and dispose of it straight away
3. 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
4. Place the bird directly into a roasting tin with its breast-side up
5. Place the roasting tin on an oven rack in the middle part of the oven.
6. 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
7. Remove chicken from oven, cover loosely with foil and let it rest for 10 minutes before carving

Vegetables and Potatoes

1. Preheat oven to 180˚C / 350°F / Gas mark 4
2. Wash, and peel the parsnips. Cut into sticks, each about 2 inches long and ¼ inch thick
3. Wash, and peel the carrots. Cut into sticks, each about 2 inches long and ¼ inch thick
4. Peel and cut potatoes into large pieces
5. Parboil the vegetables and potatoes for 3 minutes
6. Drain the vegetables and potatoes, spread in a roasting tin and drizzle with a small amount of olive oil
7. Roast the vegetables and potatoes in the preheated oven for about 20 minutes, stirring occasionally