Prep: 40 mins
Cooking: 2-3 hours
The Perfect Roast- Timings
Serves 4 people
1 x 1500 gram Chicken
Seasoning
3 Bay leaves
Salt and Pepper
3 large Rosemary
1 half onion
1 half lemon
Vegetables
5 parsnips
5 medium potatoes
5 medium carrots
frozen peas
french beans
1 cabbage
Optional Extras
Stuffing
Yorkshires
Bread Sauce
Timings
Meat
Chicken – 20 mins per 500 grams + 20 mins 10 mins to rest
e.g. 1500 gram chicken – (20*3) + 20 = 80 mins total 90 mins in total or 1 hour 30 mins
Potatoes
Peel 10 mins boil 10 mins roast 50 mins
Parsnips
Peel 10 mins roast 60 mins
Carrots
Peel 10 mins roast 60 mins
Stuffing
Prep 5 mins Cook 35 mins
Boiled veg
Prep 5 mins Boil 10 mins
EXAMPLE
Roast ready for 6ish o’clock Start to serve 2 hours
4.20pm
Pre heat the oven for 10 mins at 180-200 C ( this accounts for all the things in the oven cooking depending on how efficient your oven is). Meanwhile season chicken
4.30pm
Put Chicken in the oven (cover with foil to keep moisture)
4.50 pm
Boil kettle, Peel Potatoes
5.00pm
Put potatoes on to boil for 10 mins, peel carrots and parsnips. Season, lightly oil and put in a roasting dish and into the oven
5.10pm
Add potatoes to roasting dish and lightly drizzle with oil and mix with parsnips and carrots. Place on the top shelf of the oven
5.20pm
Prep the stuffing
5.25pm
Put the stuffing in the oven
5.30pm
Turn the roast veg oven
5.45pm
Turn the roast veg over and remove the foil from chicken. Any veg your boiling start chopping and put in a pan. Boil kettle
5.50-5.55pm
Boil Veg
6.00pm
Test and if cook remove chicken from the oven. Leave to rest for 10 mins. Turn roast veg (they should be nearly done but may need to crisp for ten mins in the oven.
6.05pm
Remove boiled veg from heat and drain if cooked. * tip you can use the water from the boiled veg to make the gravy for more flavour.
6.10pm
Turn off the oven and carve the chicken.
6.15pm
Remove the veg (& stuffing) from the oven and serve.