Roast chicken traybake

• Whole chicken1.5 kg
• White potatoes1 kg
• Carrots300 g
• Brown onions150 g
• Frozen peas200 g
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Sit the chicken in a large roasting tray, rub it all over with a tablespoon of oil and season well with salt and pepper. Work out the cooking time: 20 minutes for every 500 g, plus 20 minutes. Put it in the oven.1.5 kg whole chicken
2. Cut the potatoes into chunks, the carrots into thick pieces and the onions into wedges. When the chicken has 1 hour left, add them to the tray and turn them in the chicken juices. Give them a shake halfway through.1 kg white potatoes300 g carrots150 g brown onions
3. The chicken is done when the juices run clear, with no pink, when you push a knife into the thickest part of the thigh. Lift it onto a board, cover loosely with foil and rest for 10 minutes. Keep the vegetables warm in the switched-off oven.
4. Make the gravy. Pour the tray juices into a small pan, stir in a tablespoon of flour over a medium heat for a minute, then crumble in the stock cube and whisk in 400 ml of boiling water. Simmer for 3 to 4 minutes until it coats a spoon.1 cube
5. Boil the peas for 3 minutes and drain. Carve the chicken and serve with the vegetables, peas and gravy.200 g frozen peas

Tip: Strip any leftover chicken for wraps or fried rice later in the week.

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